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8 lbs. tomatoes (16 c.)
1 c. chopped celery
1/2 c. chopped onion
1/4 c. lemon juice
1 tbsp. sugar
2 tsp. salt
2 tsp. prepared horseradish
2 tsp. Worcestershire sauce
1/4 tsp. bottled hot pepper sauce

Wash tomatoes and remove stems and cores if present. Cut up tomatoes. Measure 19 cups. In 8 to 10 quart kettle, combine tomatoes, celery, and onion. Cover and cook slowly until tomatoes are soft, about 15 minutes. Stir often. Press tomatoes through food mill to extract juice. Measure 12 cups.

Boil juice gently, uncovered, about 30 minutes, stirring often. Measure 9 1/2 to 10 cups juice. Add rest of ingredients and simmer 10 minutes. Pour hot juice into hot jars, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath (pints) 10 minutes. Makes 5 pints.

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