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Tomato Vegetable Juice
10 lb Tomatoes peeled and chopped (about 8 quarts)
3 ea Garlic cloves -- minced
2 ea Large onions -- chopped
2 ea Carrots -- cut in 1/2" slices
2 c Celery -- chopped
1/2 c Green pepper -- chopped
1/4 c Sugar
1 tb Salt -- optional
1 ts Worcestershire sauce
1/2 ts Pepper
Combine tomatoes, garlic, onions, carrots, celery and green pepper in a large Dutch oven or soup kettle. Bring to a 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, salt, Worcestershire sauce and pepper. Bring to a boil. Ladle hot juice into hot sterilized quart jars, leaving 1/4 in. headspace. Add 2 tablespoons lemon juice to each jar. Adjust caps. Process for 40 minutes in a boiling-water bath. Yield: 7-8 quarts.
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