Homemade Vegetable Juice Cocktail Recipe - Allrecipes.com
Homemade Vegetable Juice Cocktail Recipe

Homemade Vegetable Juice Cocktail

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 10 quarts Change Servings
  • PREP

    1 hr
  • COOK

    40 mins

    1 hr 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2007

juice tomatoes and let them sit over night in the fridge so the juice and water seperate, then baste the water out of the juice, this makes the vegetable juice more thicker

Most Helpful Critical Review
Aug 18, 2006

We've made this recipe twice. Each time we've reduced the sugar called for, and actually think we may try leaving it out altogether next time as we found it to be overly sweet both times. But we've been pleased overall with the recipe and will be tyring it again.

Sep 19, 2005

This recipe is much better than V8! And much less sodium than V8! I used 2 teaspoons of canning salt and 3/4 cup of white sugar. I also added a splash of Tabasco to give it a slight kick. A great recipe that's good for you too!

Sep 09, 2006

Excellent results! We omitted all sugar and reduced salt to less than 1/8 cup. We also increased the horseradish and Worcestershire to give more zip. Result is not spicy, just good flavor. To make the juice thicker (more like V8), we added 3 quarts stewed tomatos (blended to liquid and then strained to remove seeds). Very good. Everyone agrees it is better than V8.

Jul 18, 2011

I scaled the recipe to 4 servings and added a little more carrot than it called for. I also added some other fresh veggies from the garden like chives and chard. I drank it raw. I added braggs amino liquid (like soy sauce) and lime, omitting the sugar. amazing!

Aug 31, 2010

I made this reduced to one serving. I didn't have beets, but had all of the other ingredients. The flavor was amazing. I will cut down on the onion next time, because it packed a powerful punch! I would also like to add beets next time I make it.

Apr 19, 2010

I really like this juice! I bought a juicer so that I could make my own vegetable juice without all the salt of V8. I scaled this recipe down and made enough for a couple days. I'd like to can it, but I am unsure of how to. I don't own a pressure canner. Anyways, I added a little extra worcestshire and horseraddish because it was a little bland for my taste. Good overall though!!

Nov 30, 2009

While it is healthier than store bought since the salt is controlled, it took an awfully long time to render mediocre flavor. Plus the ingredients cost more than to buy it pre-made. My suggestion to anyone trying this recipe is to arm yourself with lots of spices.


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  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 728 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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