Vegetable Juice Cocktail

1. 1

   Chop celery, reserving leaves.

2. 2

   Combine celery, onions, green peppers and salt in bowl; mix well.

3. 3

   Let stand, covered, for several hours.

4. 4

   Place celery leaves, bay leaves, cloves and cayenne pepper in cheesecloth bag.

5. 5

   Combine with tomatoes and onion mixture in saucepan; mix well.

6. 6

   Cook over low heat until juice from tomatoes runs freely, stirring occasionally.

7. 7

   Discard cheesecloth bag.

8. 8

   Put mixture through food grinder; drain, reserving juice.

9. 9

   Press out about half the pulp.

10. 10

    Combine extracted juice and pulp with lemon juice in saucepan.

11. 11

    Bring to a boil, stirring frequently.

12. 12

    Ladle into 7 hot, sterilized 1-quart jars, leaving 1/2-inch headspace.

13. 13

    Seal with 2-piece lids. Process in boiling water bath for 10 minutes.

14. 14

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.