Vegetable Juice Cocktail - cooking recipe

Ingredients

15 lb. ripe tomatoes, coarsely chopped (to measure about 8 qt.)
1 large bell pepper, finely chopped
2 large onions, finely chopped
1 to 1 1/2 c. diced celery
2 bay leaves
2 tsp. dried basil
2 tsp. prepared horseradish
1 Tbsp. salt
1/2 tsp. black pepper
3 Tbsp. sugar
2 tsp. Worcestershire sauce
1/2 c. lemon juice

Preparation

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 bay leaves.
Press vegetables through a fine sieve or put through a food mill to remove seeds, skins and pulp.
Return juice to pot, stir in lemon juice to taste and bring to boil.
Quickly pour into clean hot quart jars, leaving 1/2-inch headspace; seal.
Process in boiling water about 30 minutes.
Yields 6 to 7 quarts.