Recipe Archives->Preserving->V8 Juice 04

Tomato Vegetable Juice
Yield: 7 quarts.

10 pounds tomatoes, peeled and chopped (about 8 quarts)
3 garlic cloves, minced
2 large onions, chopped
2 carrots, cut into 1/2 inch slices
2 cups chopped celery
1/2 cup chopped green pepper
1/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Lemon Juice

Combine tomatoes, garlic, onions, carrots, celery and green pepper
in a large Dutch oven or soup kettle. Bring to boil; reduce heat
and simmer for 20 minutes, or until vegetables are soft. Cool. Press
mixture through a food mill or fine sieve. Return juice to Dutch
oven; add sugar, Worcestershire sauce and pepper.  Bring to a boil.
Ladle hot juice into hot sterilized quart jars, leaving 1/4 inchhead
space. Add 2 tablespoons lemon juice to each jar. Adjust caps.
Process for 40 minutes in hot water bath.

Printable version: v8-juice04.txt.