Vegetable juice

Vegetable juice


17 people made this

About this recipe: A drink that's packed full of vitamins and nutrients from fresh fruit and vegetables. To make the whole batch, you will need a pressure cooker for sealing jars. Alternatively, you can scale down the ingredients to make a smaller batch.


Serves: 40 

  • 6.75kg fresh tomatoes
  • 250g chopped celery
  • 3 large onions, peeled and cut into chunks
  • 1 green pepper, seeded and chopped
  • 2 medium beetroots
  • 4 carrots
  • 3 cloves garlic, peeled
  • 4 tablespoons sugar
  • 1 teaspoon black pepper
  • 2 teaspoons horseradish
  • 75ml lemon juice
  • 6 litres water or as needed
  • 1 tablespoon Worcestershire sauce or to taste
  • 200g caster sugar
  • 4 tablespoons salt, or to taste

Prep:1hr  ›  Cook:40min  ›  Ready in:1hr40min 

  1. Use a juicer to process the tomatoes, celery, onion, green pepper, beetroots, carrots and garlic.
  2. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice and enough water to make a thin consistency.
  3. Season with Worcestershire sauce to taste. Bring to the boil and continue boiling for 20 minutes.
  4. Ladle into 1 litre jars leaving 1.75cm of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar.
  5. Wipe rims clean and place lids and rings onto jars. Process in a pressure cooker for sealing jars for 35 minutes at 10 pounds of pressure.

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