Instructions:

V-8 Vegetable Juice

Source: Sunset magazine - 1974

15 pounds fully ripe tomatoes, chopped
2 cups celery, chopped
3 large onions, chopped
3 cloves garlic, minced/mashed
1/4 cup granulated sugar, or to taste
2 tablespoons salt
3/4 teaspoon pepper
2 teaspoons prepared horseradish
1/3 cup lemon juice
Worcestershire sauce, to taste

Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes.

In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp.

Add seasonings and bring to just under boiling if canning, or chill and freeze.

Yields about 6 quarts.