Copycat V8 Juice Recipe

Process tomatoes onion 3 tablespoons and 1/2 teaspoon chopped celery carrot beet green bell pepper and garlic through a juicer.

Stir vegetable juices water 1 1/4 teaspoons white sugar lemon juice horseradish Worcestershire sauce and black pepper together in a large pot. Bring to a boil and cook until flavors blend about 20 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle juice into a quart jar. Stir 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the rim of the jar with a moist paper towel to remove any food residue. Top with lid and screw on ring.

Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.

Remove the jar from the pressure canner and place onto a cloth-covered or wood surface until cool. Once cool press the top of the lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.