| | Directions | | In a large Dutch oven or soup kettle, combine first six ingredients. Bring to a boil; reduce heat and simmer for 20 minutes or until vegetables are soft. Cool. Press mixture through a food press or fine sieve. Return juice to Dutch oven; add sugar, salt, Worcestershire sauce and pepper. Bring to a boil. Ladle hot juice into hot sterilized quart jars, leaving 1/2" head-space. Add 2 T lemon juice to each jar. Adjust caps. Process for 40 minutes in boiling-water bath. |
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| Ingredients | | - |  | 1 tomatoes, peeled and chopped (10 lbs 8 quarts ) |
| - | | 3 cloves garlic, minced |
| - | | 2 onions, chopped |
| - | | 2 carrots, cut into 1/2 inch slices |
| - | | 2 cups celery, chopped |
| - | | 1/2 cup green pepper, chopped |
| - | | 1/4 cup sugar |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1/2 teaspoon pepper |
| - | | lemon juice |
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