Vegetable Juice - cooking recipe

Ingredients

2 gal. washed and cut up tomatoes
3 stalks chopped celery
2 large onions, chopped
1 large red and 1 large green chopped pepper
1 large beet, cut into quarters
2 large carrots, cut into quarters
1 large parsnip, cut into quarters
3 sprigs parsley leaves
1 clove garlic

Preparation

Stew all the ingredients until tender.
Simmer until tomatoes are softened.
Put through a food mill.
To juice, add 1 teaspoon salt and 1 tablespoon sugar per quart.
Put in quart jars.
Process 20 minutes.
The next thing to V-8 juice and costs a lot less. Serve well chilled.