Homemade V-8 juice

Recipe Ingredients

15 lbs	6810g / 240oz	Fully ripe tomatoes - chopped
2 cups	220g / 7.8oz	Chopped celery
3 cups	187g / 6.6oz	Onions - chopped (large)
3		Garlic cloves - mashed
2 teaspoons	10ml	Salt
3/4 teaspoon	3.8ml	Freshly-ground black pepper
2 teaspoons	10ml	Prepared horseradish
1/3 cup	78ml	Lemon juice
		Worcestershire sauce - to taste
1/4 cup	49g / 1.7oz	Sugar - or to taste

Recipe Instructions

Over medium-high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) add a portion at a time; process until smooth. Strain and discard pulp.

Add seasonings and bring to just under boiling, if canning, or chill and freeze.

This recipe yields about 6 quarts.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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