Loaded with tomatoes, celery, onion, pepper, beet, carrot, and garlic, this vegetable juice mixed drink tastes far better than the locally acquired form!
- 1/2 pounds tomatoes, slashed
- 1/3 expansive onion, slashed
- 3 tablespoons slashed celery
- 1/2 teaspoon slashed celery
- 3/8 carrot, slashed
- 1/4 beet
- 1/8 green ringer pepper, seeded and slashed
- 1/3 clove garlic
- 2 1/3 glasses water, or as required
- 1/4 teaspoons white sugar
- 1/2 teaspoons lemon juice
- 1/4 teaspoon horseradish
- 1/4 teaspoon Worcestershire sauce, or to taste
- 1/8 teaspoon ground dark pepper
- 1 tablespoon white sugar
- 1/4 teaspoons salt
- (1 quart) cleaned canning container with cover and ring
Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon hacked celery, carrot, beet, green chime pepper, and garlic through a juicer.
Mix vegetable juices, water, 1/4 teaspoons white sugar, lemon juice, horseradish, Worcestershire sauce, and dark pepper together in a vast pot. Heat to the point of boiling and cook until the point that flavors mix, around 20 minutes.
Disinfect the jugs and tops in bubbling water for no less than 5 minutes. Spoon juice into a quart shake. Blend 1 tablespoon white sugar and 1 teaspoon salt into the juice. Wipe the edge of the jug with a damp paper towel to evacuate any sustenance buildup. Top with top and screw on ring.
Process squeeze in a weight canner at 10 pounds of weight for 35 minutes.
Expel the jug from the weight canner and put onto a fabric secured or wood surface until cool. When cool, press the highest point of the cover with a finger, guaranteeing that the seal is tight (top does not climb or down by any means). Store in a cool, dull territory.