Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 lb Tomatoes 2 c Celery -- chopped
Peeled and chopped(about 8 1/2 c Green pepper -- chopped
Quarts) 1/4 c Sugar
3 ea Garlic cloves -- minced 1 tb Salt -- optional
2 ea Large onions -- chopped 1 ts Worcestershire sauce
2 ea Carrots -- cut in 1/2" 1/2 ts Pepper
Slices Lemon juice

Combine tomatoes, garlic, onions, carrots, celery and green pepper in
a large Dutch oven or soup kettle. Bring to a boil; reduce heat and
simmer for 20 minutes or until vegetables are soft. Cool. Press
mixture through a food mill 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 1/4 in.
headspace. Add 2 tablespoons lemon juice to each jar. Adjust caps.
Process for 40 minutes in a boiling-water bath. Yield: 7-8 quarts.
Diabetic Exchanges: One 1M-cup serving (prepared without salt) equals
2 vegetable; also, 46 calories, 15 mg sodium, 0 cholesterol, 10 gm
carbohydrate, 2 gm protein, trace fat

Recipe By : Taste of Home

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