Tomato Juice Cocktail (From the 3rd Addition of Rodale's Stocking Up)
Yield: 4 qts.

This recipe must be either pressure canned, or frozen for food safety

12 lbs. large, ripe, blemish free tomatoes
4 medium carrots
2 large red or green sweet peppers
4 stalks celery, including leaves, diced
2 onions, diced
1 clove garlic, minced
1 cup lemon juice
2 tbls. honey, or to taste
1/2 tsp. black pepper
2 bay leaves
2 sprigs fresh basil, dill or thyme (optional)

Wash, stem and core tomatoes. Cut into small pieces. Wash and grate carrots. Core, seed and mince peppers.

Combine all ingredients in a large, stainless steel or enamal kettle, and simmer over low heat 45-50 minutes, stirring occasionally, until veggies are soft. Pick out the herb springs and strain juice from veggies.

Freeze or pressure can.

To can, return strained juice to kettle and bring to boil. Pour hot into hot, scalded jars, leaving 1/2 inch headspace. Process 30 minutes at 10 lb pressure.