Vegetable Juice Cocktail

Instructions

1. 1

   chopped, to measure 8 quarts 1 large bell pepper, finely chopped 2 large onions, finely chopped 1 1/2 cups diced celery 2 bay leaves 12 fresh basil leaves or 2 teaspoons dried basil 1 tablespoon salt 2 teaspoons prepared horseradish 1/2 teaspoon freshly-ground black pepper 3 tablespoons granulated sugar (optional) 2 teaspoons Worcestershire sauce 1/2 cup lemon juice, or to taste Place measured tomatoes and all ingredients except lemon juice in a 12-quart or larger pot and simmer for about 30 minutes or until all the vegetables are soft.

2. 2

   Remove basil leave if fresh basil is used.

3. 3

   Press vegetables through a fine sieve or put through a food mill to remove seeds, skins and fibrous material.

4. 4

   Return juice to pot, stir in lemon juice to taste, and bring to a boil.

5. 5

   Quickly pour into clean, hot quart jars, leaving 1/2-inch headspace; seal.

6. 6

   Process in boiling water bath for 30 minutes.

7. 7

   Yields 6 to 7 quarts.