Copycat V8 Juice

Ingredients

• 1.5 pounds tomatoes, chopped
• 1/3 large onion, chopped
• 3 tablespoons chopped celery
• 0.375 carrot, chopped
• 0.25 beet
• 0.125 green bell pepper, seeded and chopped
• 1/3 clove garlic
• 2 1/3 cups water, or as needed
• 1.5 teaspoons lemon juice
• 1.25 teaspoons white sugar
• 1.25 teaspoons salt
• 0.25 teaspoon horseradish
• 0.25 teaspoon Worcestershire sauce, or to taste
• 0.125 teaspoon ground black pepper
• 1 (1 quart) sterilized canning jar with lid and ring

Steps

1. Gather the ingredients.
2. Process tomatoes, onion, celery, carrot, beet, bell pepper, and garlic through a juicer.
3. Combine vegetable juice, water, lemon juice, sugar, salt, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil over medium-high heat; reduce heat and simmer for 20 minutes.
4. Meanwhile, prepare a pressure canner, jar, lid, and ring according to the manufacturers’ instructions. Keep the jar hot until ready to fill.
5. Ladle hot juice into the hot jar, leaving 1/2-inch headspace. Adjust the headspace if necessary and wipe the jar rim. Center the lid on the jar and apply the ring until fingertip-tight.
6. Place the jar in the pressure canner and lock the lid in place. Leave the vent open and heat until steam flows steadily; vent steam for 10 minutes. Close the vent or place the weight on the vent pipe. Bring the canner to the pressure specified for its gauge type and your altitude, then process the jar for 35 minutes. If the pressure drops below the required level, return the canner to pressure and restart the processing time.
7. Turn off the heat and allow the canner to depressurize naturally. Once it is completely depressurized, remove the weight. Wait 10 minutes, then carefully remove the lid, tilting it away from you. Transfer the jar to a towel-lined surface and let cool undisturbed for 12 to 24 hours. Check the seal, remove the ring, and label and date the jar. Refrigerate and use promptly if the jar did not seal.