12 lg. ripe tomatoes, chopped
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onion
2 tsp. salt
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
Dash or liquid hot pepper seasoning

Bring above to boiling, lower heat slightly; cook rapidly 25 minutes or until vegetables are tender. Press through strainer or food mill. Ladle into quart jars, leaving 1/4 inch headroom. Seal; process 15 minutes in water bath. Makes 2 quarts.