Snappy Tomato Juice - cooking recipe

Ingredients

10 lb. tomatoes, chopped
2 stalks celery with leaves, chopped
1 onion, studded with 10 whole cloves
1 bay leaf
2 beef bouillon cubes
1 Tbsp. sugar
1 Tbsp. uniodized salt
1/4 c. lemon juice
1 Tbsp. Worcestershire sauce
2 tsp. prepared horseradish
1/4 tsp. Tabasco sauce

Preparation

Heat all ingredients in large kettle to boiling; reduce heat. Simmer, uncovered, stirring frequently until tomatoes are soft. Remove and discard onion and bay leaf.
Press mixture through food mill or sieve.
Heat juice just until boiling.
Fill prepared jars and cover with seals.
Process in boiling water bath 15 minutes.