Hot Pepper Tomato Juice Cocktail Recipe
Ingredients
| Tomatoes | 8 Pound | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Prepared horseradish | 2 Teaspoon | |
| Worcestershire sauce | 2 Teaspoon | |
| 1/4 teaspoon bottled hot pepper sauce | ||
Directions
Thoroughly wash tomatoes and remove stem ends and cores, if present.
Cut up tomatoes.
(Should measure about 19 cups.) In 8- to 10-quart kettle or Dutch oven combine tomatoes, chopped celery, and onion.
Cover and cook slowly until tomatoes are soft, about 15 minutes, stirring often.
Press tomato mixture through food mill to extract juice.
Measure 12 cups juice.
Boil tomato juice gently, uncovered, about 30 minutes; stir often.
Add lemon juice, sugar, salt, horseradish, Worcestershire sauce, and bottled hot pepper sauce; simmer 10 minutes more.
Pour hot tomato juice into hot, clean pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)
Cut up tomatoes.
(Should measure about 19 cups.) In 8- to 10-quart kettle or Dutch oven combine tomatoes, chopped celery, and onion.
Cover and cook slowly until tomatoes are soft, about 15 minutes, stirring often.
Press tomato mixture through food mill to extract juice.
Measure 12 cups juice.
Boil tomato juice gently, uncovered, about 30 minutes; stir often.
Add lemon juice, sugar, salt, horseradish, Worcestershire sauce, and bottled hot pepper sauce; simmer 10 minutes more.
Pour hot tomato juice into hot, clean pint jars, leaving 1/2-inch headspace.
Adjust lids.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)
Chef
