Homemade Vegetable Juice Cocktail

Homemade Vegetable Juice Cocktail

15

"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

1 h 40 m servings 67 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15
  1. 18 Ratings

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Most helpful positive review

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

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...

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

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 g...

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. T...

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...

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 a...

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 pun...

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 i...

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 suggestio...

I downsized this recipe considerably, so maybe that's one reason why it seemed to not be perfect, although it's good. Also, I don't know if some of my veggies were the same size as the recipe as...