Tomato Vegetable Juice

10 pounds tomatoes, peeled and chopped (about 8 quarts)
3 garlic cloves, minced
2 large onions, chopped
2 carrots, cut into 1/2 inch slices
2 cups chopped celery
1/2 cup chopped green pepper
1/4 cup sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Lemon Juice

Combine tomatoes, garlic, onions, carrots, celery and green pepper in a large
Dutch oven or soup kettle. Bring to boil; reduce heat and simmer for 20 minutes,
or until vegetables are soft. Cool. Press mixture through a food mill or fine
sieve. Return juice to Dutch oven; add sugar, Worcestershire sauce and pepper.
Bring to a boil. Ladle hot juice into hot sterilized quart jars, leaving 1/4 inch
head space. Add 2 tablespoons lemon juice to each jar. Adjust caps. Process for 40
minutes in hot water bath. Yield: 7 quarts.

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