V-8 Vegetable Juice Source: Sunset magazine - 1974 15 pounds fully ripe tomatoes, chopped 2 cups celery, chopped 3 large onions, chopped 3 cloves garlic, minced/mashed 1/4 cup granulated sugar, or to taste 2 tablespoons salt 3/4 teaspoon pepper 2 teaspoons prepared horseradish 1/3 cup lemon juice Worcestershire sauce, to taste Over medium high heat bring the vegetables to a boil and boil gently for about 20 minutes. In a covered blender (food processor) and a portion at a time process until smooth. Strain and discard pulp. Add seasonings and bring to just under boiling if canning, or chill and freeze. Yields about 6 quarts.