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    VEGETABLE JUICE COCKTAIL


    Source of Recipe


    rgm

    List of Ingredients




    15 pounds ripe, red tomatoes, coarsely 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

    Recipe



    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. Remove basil leave if fresh basil is used.

    Press vegetables through a fine sieve or put through a food mill to remove seeds, skins and fibrous material. Return juice to pot, stir in lemon juice to taste, and bring to a boil. Quickly pour into clean, hot quart jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 30 minutes.

    Yields 6 to 7 quarts.

 

 

 


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