12 quarts tomato juice
3 medium onions
6 celery sticks
2 medium green peppers
1/4 cup salt
1/2 cup sugar
3/4 cup lemon juice
In a large pot, combine tomato juice, celery, onions, peppers. Bring to boil over medium heat and boil gently, stirring often for about 20 minutes. In a covered blender, whirl a small amount at a time until smooth. Press through a wire strainer, discarding pulp. Stir in salt, sugar, and lemon juice. Chill the juice. This can be frozen in containers in the freezer or canned by putting into quart jars and boiling for 50 minutes.
