20 lbs. med. tomatoes (about 40)
2 tbsp. lemon juice
2 tbsp. prepared horseradish
1 tbsp. plus 1/2 tsp. seasoned salt
1 1/2 tsp. Worcestershire sauce
1 tsp. hot sauce

Core and quarter tomatoes. Place in 2 large Dutch ovens. Cook over medium heat until soft. Run through food mill. Return to Dutch oven. Stir in remaining ingredients. Simmer until thoroughly heated. Pour in hot jars, leave 1/2 inch head space. Seal and process in boiling water bath for 35 minutes.