Vegetable Juice Cocktail - cooking recipe

Ingredients

1 stalk celery
6 large onions, chopped
4 large green bell peppers, seeded and chopped
1/4 c. salt
2 bay leaves
8 whole cloves
1 tsp. cayenne pepper
25 tomatoes, cut into quarters
2 Tbsp. lemon juice

Preparation

Chop celery, reserving leaves.
Combine celery, onions, green peppers and salt in bowl; mix well.
Let stand, covered, for several hours.
Place celery leaves, bay leaves, cloves and cayenne pepper in cheesecloth bag.
Combine with tomatoes and onion mixture in saucepan; mix well.
Cook over low heat until juice from tomatoes runs freely, stirring occasionally.
Discard cheesecloth bag.
Put mixture through food grinder; drain, reserving juice.
Press out about half the pulp.
Combine extracted juice and pulp with lemon juice in saucepan.
Bring to a boil, stirring frequently.
Ladle into 7 hot, sterilized 1-quart jars, leaving 1/2-inch headspace.
Seal with 2-piece lids. Process in boiling water bath for 10 minutes.
Serve cold.
Yield: 28 servings.