Spicy Tomato Juice

13 pounds ripe tomatoes (about 40 medium)

2 celery ribs, coarsely chopped

3 medium onions, coarsely chopped

1 medium green pepper, coarsely chopped

1-1/2 cups chopped fresh parsley

1/2 cup sugar

1 tablespoon Worcestershire sauce

4 teaspoons saIt

1 jalapeno (2 depending on size and flavor)

1-1/4 teaspoon hot pepper sauce

1/2-3/4 teaspoon cayenne pepper

1/4 teaspoon pepper

1. Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions:green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally.

2. Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool.

3. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.