V-8, vegetable juice

• 25 lb fresh tomatoes
• 4 large onions
• 4 stalk celery
• 4 green peppers
• 4 clove garlic
• 1/2 cup sugar
• 1/3 cup canning salt
• 2 tsp worcestershire sauce

1. Wash, core and rough chop all veggies.
2. Run through food processor and pour into 18 quart roaster
3. Add sugar, salt and sauce.
4. Bring to a boil, simmer 20 min.
5. Run cooked puree through a juicer.
6. DO NOT SKIP THIS STEP.
7. Or you'll be chewing your juice.
8. Which is no good.
9. We run the pulp through the juicer a few times to extract every bit of goodness.
10. Pour into quart jars, screw on lids and hot water bath to seal.
11. To hot water bath seal: place lidded jars in large stockpot, covered to the shoulders with water.
12. Bring to a boil on stove.
13. Boil 25 min for quarts, 15 min.
14. For pints.
15. Remove from pot and let cool.
16. You should hear the lids pop as they cool.
17. That means they're sealed!
18. This makes 12-13 quarts of juice.
19. Enjoy on its own with meals, or kick back and add some vodka and a pickle.
20. Great bloody Marys!
21. For spicy V-8, add 6-7 jalapenos to the veggies.

tomatoes, onions, celery, green peppers, clove garlic, sugar, canning salt, worcestershire sauce

Taken from cookpad.com/us/recipes/344659-v-8-vegetable-juice (may not work)