Home Canned Vegetable Juice Cocktail
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
I'm guessing on 20 c.tomato. Recipe calls for 15 lbs. fresh paste style tomatoes. I put them through the food mill so there are no seeds or skin or lumps of tomato. The other ingredients are run through a juicer.
Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, garlic & horseradish. Place all of the juice into a large pot. Stir in sugar, black pepper, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to tates. Bring to a boil, and continue boiling for 20 minutes. Ladle into quart jars, leaving 34 inch of headspace. Stir 2 tsp. sugar and 1 tsp. salt into each jar. Wipe rims clean, place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 lbs. of pressure.
Serving Size: makesapproximately 14 quarts
Number of Servings: 28
Recipe submitted by SparkPeople user BLUEHAIRGRAMMY.
Serving Size: makesapproximately 14 quarts
Number of Servings: 28
Recipe submitted by SparkPeople user BLUEHAIRGRAMMY.
Nutritional Info Amount Per Serving
- Calories: 96.4
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 743.8 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.6 g
- Protein: 3.8 g
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