Start by thoroughly washing the vegetables under cold running water, using a scrubbing brush or your fingers to remove any visible dirt.

For the tomatoes, use a sharp knife to cut off the stem end, where the core is attached.

Remove the tomato core using one of two methods:◦ Knife Method: Insert the knife blade at a slight angle into the tomato where you removed the stem, then cut around the core in a circular motion, angling the knife slightly toward the center of the tomato to extract the core. ◦ Tomato Corer Method: Alternatively, use a tomato corer, a specialized kitchen tool designed for this purpose. Insert the corer into the tomato where the stem was removed, twist, and pull it out to extract the core.

Check the tomatoes for any blemished or spoiled portions and discard them.

Slice the tomatoes into pieces small enough to fit into your juicer, usually cutting them in half is sufficient.

Deseed peppers and cut them into quarters or halves as needed.

Peel carrots and cut them into halves if you need to make them more manageable.

Juice the lime to have its juice ready for later.

Use your juicer to extract the juice from all the prepared vegetables. Collect the juice in a bowl or container.

In a suitably sized tall pot, combine the extracted juice with the lime juice, salt, and sugar.

Place the pot over medium heat, bringing the tomato vegetable juice to a boil. Reduce the heat to medium-low simmer and allow the juice to gently simmer for 20 minutes.

Begin sterilizing the jars you plan to use for canning at the same time as you start working on the juice.

While your homemade tomato vegetable juice is boiling, you may notice foam rising to the surface. Use a spoon or ladle to gently skim off this foam and discard it. Foam often contains impurities from the vegetables, and removing it helps clarify the juice.

Ensure that your Mason jars are ready for immediate canning once the juice is prepared.