Vegetable Juice Cocktail

15 pounds ripe, red tomatoes, coarsely
    chopped, to measure 8 quarts
1 large bell pepper, finely chopped
2 large onions, finely chopped
1 1/2 cups diced celery
2 bay leaves
12 fresh basil leaves or 2 teaspoons dried basil
1 tablespoon salt
2 teaspoons prepared horseradish
1/2 teaspoon freshly-ground black pepper
3 tablespoons granulated sugar (optional)
2 teaspoons Worcestershire sauce
1/2 cup lemon juice, or to taste

Place measured tomatoes and all ingredients except lemon juice in a 12-quart or larger pot and simmer for about 30 minutes or until all the vegetables are soft. Remove basil leave if fresh basil is used.

Press vegetables through a fine sieve or put through a food mill to remove seeds, skins and fibrous material. Return juice to pot, stir in lemon juice to taste, and bring to a boil. Quickly pour into clean, hot quart jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 30 minutes.

Yields 6 to 7 quarts.