Tomato Vegetable Juice Recipe

  • 1 tomatoes, peeled and chopped (10 lbs 8 quarts )
  • 3 cloves garlic, minced
  • 2 onions, chopped
  • 2 carrots, cut into 1/2 inch slices
  • 2 cups celery, chopped
  • 1/2 cup green pepper, chopped
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • lemon juice
In a large Dutch oven or soup kettle, combine first six ingredients. Bring to a boil; reduce heat and simmer for 20 minutes or until vegetables are soft. Cool. Press mixture through a food press or fine sieve. Return juice to Dutch oven; add sugar, salt, Worcestershire sauce and pepper. Bring to a boil. Ladle hot juice into hot sterilized quart jars, leaving 1/2" head-space. Add 2 T lemon juice to each jar. Adjust caps. Process for 40 minutes in boiling-water bath.
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