Copycat V8 Juice

Prepare the Produce: Gather all ingredients and ensure they are washed and prepped according to the ingredient list. (5 minutes)

Juice the Vegetables: Using a juicer, process the tomatoes, onion, celery, carrot, beet, green bell pepper, and garlic into a smooth juice. (15 minutes)

Combine and Simmer: In a large, non-reactive pot, combine the freshly extracted vegetable juices with water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper. Bring the mixture to a gentle boil over medium heat. Reduce heat and simmer for 20 minutes, allowing the flavors to meld. (25 minutes)

Sterilize Jar: While the juice simmers, sterilize the canning jar and lid in boiling water for at least 5 minutes. Remove carefully and set aside to drain. (5 minutes)

Fill the Jar: Carefully ladle the hot juice into the sterilized jar, leaving about 1/2 inch of headspace at the top. (5 minutes)

Add Finishing Touches: Stir in 1 tablespoon of sugar and canning salt into the juice within the jar. Wipe the rim of the jar with a clean, damp paper towel to ensure a proper seal. Place the lid on top and screw on the ring until finger-tight. (5 minutes)

Process in Pressure Canner: Process the filled jar in a pressure canner at 10 pounds of pressure for 35 minutes, following the canner's instructions. (40 minutes)

Cool and Store: Carefully remove the jar from the pressure canner and place it on a cloth-covered surface or wooden board to cool completely. As the jar cools, you should hear a 'popping' sound, indicating a successful seal. After cooling, test the seal by pressing the center of the lid; it should not flex up or down. Remove the ring for storage and store the jar in a cool, dark place. (2-3 hours)