Tomato Vegetable Juice Recipe

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.