Homemade Vegetable Juice Cocktail

Ingredients

• 2 medium beets 
• 1 teaspoon pepper black
• 4  carrots 
• 2 cups celery chopped
• 3 cloves garlic peeled
• 1  bell pepper green seeded chopped
• 2 teaspoons horseradish prepared
• 0.3 cup juice of lemon 
• 3 large onions peeled cut into chunks
• 0.3 cup salt to taste
• 0.3 cup sugar 
• 15 pounds tomatoes fresh
• 6 quarts water or as needed
• 1 cup sugar white
• 1 tablespoon worcestershire sauce to taste

Equipment

• ladle
• pot
• juicer

Directions

1. Use a juicer to process the tomatoes, celery, onion, green pepper, beets, 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. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
3. Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.