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Snappy Tomato-Juice Cocktail




Source of Recipe


Internet


List of Ingredients




-1/2 tsp black peppercorns
-2 dried whole hot red peppers
-1 garlic clove, crushed
-10 lbs firm ripe tomatoes
-3 chili peppers or 1 (4oz) can whole green chilies
-1/2 cup chopped onion
-1/2 cup chopped celery with leaves
-6 tbl lemon juice
-1 tbl salt
-1 tsp sugar
-1 tsp paprika
-1 tsp Worcestershire sauce



Recipe



-On 3 layers of cheesecloth, combine peppercorns, red peppers, and garlic.
-Gather up sides and tie with cotton string.
-Set aside.
-Wash tomatoes and remove stems and cores.
-Cut 4-6 tomatoes into quarters, or enough to cover bottom of a 8-qt. pot.
-Use a wooden spoon to stir and crush tomatoes until juices begin to flow.
-Cut and add remaining tomatoes.
-Bring to a boil over med-high heat.
-Add green chilies, onion and celery.
-Add spice packet.
-Reduce heat to low; simmer until veggies are soft, about 45 min.
-Remove and discard spice packet.
-Press veggies through a food mill or sieve into a 4-qt. pot.
-Discard pulp and seeds.
-Stir in remaining ingreds.
-Bring juice to a boil over med-high heat.
-Pour hot juice into hot sterilizd 1-1/2 pint jars, leaving 1/4" headspace.
-Process in pressure cooker @ 5lbs. for 15 minutes for pints
-Makes about 6 pints.