V-8 juice for canning

A basic recipe for V-8. Shake well before using.

• Ready In: 1 hr 15 mins
• Yields: 7 quarts

Ingredients

• 15  lbs  ripe tomatoes, chopped (you want 8 quarts chopped)
• 1  large bell pepper, chopped fine
• 2  large onions, chopped fine
• 1 1⁄2 cups  diced celery
• 2  bay leaves
• 12  fresh basil leaves or 2  teaspoons dried basil
• 2  teaspoons  prepared horseradish
• 1⁄2 teaspoon fresh ground black pepper
• 3  teaspoons sugar
• 2  teaspoons Worcestershire sauce
• 1⁄2 cup lemon juice

Directions

1. Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
2. Press veg through a fine sieve or food mill.
3. Return juice to pot, stir in lemon juice and bring to a boil.
4. Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.