Pure Vegetable Juice Recipe

8 quarts water

8 large chopped tomatoes

1 bunch chopped celery

8 chopped carrots

4 chopped turnips

6 chopped radishes

1 chopped green peppers

1 chopped red peppers

2 chopped parsnips

1 cup vinegar

3 bay leaves

2 tablespoons oregano

1 large chopped onion

1 clove crushed garlic

4 tablespoons salt

2 tablespoons tabasco sauce

1 tablespoon lemon juice

2 tablespoon grated horseradish

4 tablespoons sugar

In a large pot, combine all ingredients except the sugar, bring to a boil, and cook at a steady boil for 2 hours. Let cool then add to a food processor in smaller batches to puree mixture. Add each pureed batch into another large pot. When entire batch is done, strain through a mesh strainer to separate as much of the pulp from juice as possible.

Return the liquid to the pot, and boil for another couple of hours, or until the liquid is reduced to roughly 5 quarts.

Stir in four tablespoons of sugar. Remove from heat and stir. Let cool before pouring in container. Stores up to 3 weeks in a refrigerator.

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