Copycat V8® Juice

Submitted by: admin on April 10, 2020

4 servings


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


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.


Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You will be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!