A delightful homemade vegetable juice recipe perfect for canning and enjoying year-round.
Combine all the vegetables and seasonings, except the lemon juice, in a large stainless steel pot.
Chop the vegetables into smaller pieces for quicker cooking and easier processing.
Bring the mixture to a boil, then reduce the heat and let it simmer until the vegetables are soft, about 30 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Press the cooked vegetables through a fine sieve or food mill to extract the juice.
Use a ladle to help press the mixture through the sieve for maximum juice extraction.
Return the extracted juice to the pot, stir in the lemon juice, and bring it to a boil.
Taste the juice and adjust the seasoning if needed before boiling.
Pour the hot juice into sterilized jars, leaving 1/2 inch headspace, and seal them.
Ensure the jar rims are clean before sealing to prevent contamination.
Process the jars in a boiling water bath for 35 minutes, adjusting for altitude if necessary.
Use a jar lifter to safely place and remove jars from the boiling water.
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