Vegetable Cocktail

15 lbs tomatoes, coarsely chopped (8 quarts)
1 lg Green Pepper, finely chopped
2 lg onions, finely chopped
1 1/2 cups diced celery
2 bay leaves
2 tsp Basil
1 Tbsp Salt
2 Tsp prepared Horseradish
1/2 tsp pepper
3 Tbsp sugar (Optional)
2 Tsp Worcestershire sauce
1/2 cup lemon juice (or to taste)

Put all ingredients except lemon juice in 12 qt or larger pot and simmer 30 minutes or until veggies are soft. Remove basil leaves (if fresh are used)

Press vegetables through a fine sieve/food mill to remove seeds, etc.

Return juice to pot, stir in lemon juice to taste and bring to a boil.

Quickly pour into clean jars leaving 1/2″ headspace, seal.

Process in boiling water bath 30 minutes.  Yield 6-7 quarts.

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