Ingredients
13 pounds ripe tomatoes (about 40 medium)2 celery ribs, coarsely chopped3 medium onions, coarsely chopped1 medium green pepper, coarsely chopped1-1/2 cups chopped fresh parsley1/2 cup sugar1 tablespoon Worcestershire sauce4 teaspoons salt1/4 teaspoon hot pepper sauce1/4 teaspoon cayenne pepper1/4 teaspoon pepper
Preparation
Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally.
Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.
