Copycat V8® Juice

• 1 1/2 pounds tomatoes, chopped
• 1/3 large onion, chopped
• 3 tablespoons chopped celery
• 1/2 teaspoon chopped celery
• 3/8 carrot, chopped
• 1/4 beet
• 1/8 green bell pepper, seeded and chopped
• 1/3 clove garlic
• 2 1/3 cups water, or as needed
• 1 1/4 teaspoons white sugar
• 1 1/2 teaspoons lemon juice
• 1/4 teaspoon horseradish
• 1/4 teaspoon Worcestershire sauce, or to taste
• 1/8 teaspoon ground black pepper
• 1 tablespoon white sugar
• 1 1/4 teaspoons salt
• 1 (1 quart) sterilized canning jar with lid and ring

1. Process tomatoes, onion, 3 tablespoons and 1/2 teaspoon chopped celery, carrot, beet, green bell pepper, and garlic through a juicer.
2. 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.
3. 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.
4. Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
5. 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.

tomatoes, onion, celery, celery, carrot, beet, green bell pepper, clove garlic, water, white sugar, lemon juice, horseradish, worcestershire sauce, ground black pepper, white sugar, salt, ring

Taken from www.allrecipes.com/recipe/235433/copycat-v8-juice/ (may not work)