top of page

Copycat V8 Juice

Prep Time:

20 mins

Cook Time:


4 Servings


About the Recipe


  • 1 ½ pounds tomatoes, chopped

  • ⅓ cup chopped onion

  • 3 tablespoons chopped celery

  • 1 small carrot, chopped

  • ¼ cup cubed beet

  • 1/4 cup chopped green bell pepper

  • 1 small clove garlic

  • 2 ⅓ cups water, or as needed

  • 1 ½ teaspoons lemon juice

  • 1 ¼ teaspoons white sugar

  • ¼ teaspoon horseradish

  • ¼ teaspoon Worcestershire sauce, or to taste

  • ⅛ teaspoon ground black pepper

  • 1 (1 quart) sterilized canning jar with lid and ring

  • 1 tablespoon white sugar

  • 1 ¼ teaspoons salt


Step 1

Gather the ingredients.

Step 2

Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.

Step 3

Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.

Step 4

Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.

Step 5

Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.

Step 6

Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.


bottom of page