Vegetable juice

    1 hour 40 min

    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.

    18 people made this

    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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    Reviews in English (20)


    juice tomatoes and let them sit over night in the fridge so the juice and water seperate, then baste the water out of the juice, this makes the vegetable juice more thicker  -  13 Oct 2007  (Review from Allrecipes US | Canada)


    This recipe is much better than V8! And much less sodium than V8! I used 2 teaspoons of canning salt and 3/4 cup of white sugar. I also added a splash of Tabasco to give it a slight kick. A great recipe that's good for you too!  -  19 Sep 2005  (Review from Allrecipes US | Canada)


    Excellent results! We omitted all sugar and reduced salt to less than 1/8 cup. We also increased the horseradish and Worcestershire to give more zip. Result is not spicy, just good flavor. To make the juice thicker (more like V8), we added 3 quarts stewed tomatos (blended to liquid and then strained to remove seeds). Very good. Everyone agrees it is better than V8.  -  09 Sep 2006  (Review from Allrecipes US | Canada)