Time 1h15m Yield 4 Number Of Ingredients 17 Steps:
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.
Time 4h30m Yield 11 Quarts, 44 serving(s) Number Of Ingredients 14 Steps:
Core and cut tomatoes into chunks that break down easy. Coarsely cut celery, onion, peppers, and parsley. Divide into half and place into 2 huge nonaluminum pot. Add rest on the ingredients into the pots. Bring mixture to a slow simmer first. Stir about every 3 minutes to prevent burning. Liquid will begin to appear. Bring mixture to a boil for ½ hour. Check carrots for tenderness. Put through a sieve or calendar. I use a Kitchen aid. Pour liquid into a pot and add sugar and salt. Bring to a boil. Put in washed canning jars. Put jars in a hot bath for 15 minutes. Take jars out of bath and turn upside down till cool, then turn right side up and they should seal.
Time 1h15m Yield 7 quarts Number Of Ingredients 11 Steps:
Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft. Press veg through a fine sieve or food mill. Return juice to pot, stir in lemon juice and bring to a boil. Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.
Time 1h40m Yield 40 Number Of Ingredients 15 Steps:
Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. 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. 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.
