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V4 TOMATO JUICE COCKTAIL

18 lb. ripe tomatoes (7 qt.
juice)
1/4 c. chopped onion
1 c. chopped carrots
2 c. (5 stalks) chopped celery
1/3 c. sugar
4 Tbsp. pickling/canning salt
1 Tbsp. celery seed
1/8 tsp. cayenne pepper

Dip tomatoes into boiling water 1/2 minute to loosen
skins. Cool in cold water. Drain, remove skins and core.
Place in 12 quart kettle over heat. Quarter tomatoes into pan.
Gradually, add chopped vegetables, always maintaining boil.
Add sugar, salt and spices. Simmer 20 minutes uncovered. Put
through sieve or food mill. Return to pot. Bring to boil.
Pour into 7 hot quart jars, filling to within 1/2 inch of jar
top. Wipe rim of jar. Adjust lids. Process in boiling water
bath 35 minutes. Start to count processing time when water in
container returns to boil. Remove jars and complete sealing
unless closures are self-sealing.

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