Cocktail Recipe • Homemade Vegetable Juice Cocktail

This is a recipe for homemade vegetable juice cocktail. You will need a pressure canner to do the whole batch, or scale it down to fewer servings, and drink within a couple of days. A great way to keep the taste of summer all year!

Ingredients

• 15 pounds fresh tomatoes
• 2 cups chopped celery
• 3 large onions, peeled and cut into chunks
• 1 green bell pepper, seeded and chopped
• 2 medium beets
• 4 carrots
• 3 cloves garlic, peeled
• ¼ cup sugar
• 1 teaspoon black pepper
• 2 teaspoons prepared horseradish
• ⅓ cup lemon juice
• 6 quarts water, or as needed
• 1 tablespoon Worcestershire sauce, or to taste
• 1 cup white sugar
• ¼ cup salt, or to taste

Cooking Directions

1. Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
2. Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.

Nutrition Facts

• calories66.6
• carbohydrateContent15.7 g
• fatContent0.4 g
• fiberContent2.7 g
• proteinContent1.8 g
• saturatedFatContent0.1 g
• sodiumContent30.7 mg
• sugarContent12 g