Vegetable Juice Cocktail

Vegetable Juice Cocktail

Ingredients:
1 large bell pepper, finely chopped
2 large onions, finely chopped
1 1/2 cups diced celery
2 bay leaves
12 fresh basil leaves or 2 teaspoons dried basil
1 tablespoon salt
2 teaspoons prepared horseradish
1/2 teaspoon freshly−ground black pepper
3 tablespoons granulated sugar (optional)
2 teaspoons Worcestershire sauce
1/2 cup lemon juice, or to taste

Directions:
Place measured tomatoes and all ingredients except lemon juice in a 12−quart or larger pot and
simmer for about 30 minutes or until all the vegetables are soft. Remove basil leave if fresh basil is used.
Press vegetables through a fine sieve or put through a food mill to remove seeds, skins and fibrous
material. Return juice to pot, stir in lemon juice to taste, and bring to a boil. Quickly pour into clean,
hot quart jars, leaving 1/2−inch headspace; seal. Process in boiling water bath for 30 minutes.
Yields 6 to 7 quarts.
Vegetable Juice Cocktail 265
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