Gather the ingredients.

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

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.

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.

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 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.