24(1 peck) fresh tomatoes, blanched, peeled, seeded, and crushed 6 carrots diced 6 stalks celery diced 1 large onion diced 1/2 head cabbage shredded 1/2 head lettuce shredded 1 bunch parsley chopped 6 clove garlic crushed 3 jap peppers chopped 3 tbsp horse radish grated 3 tbsp Worcestershire sauce Combine all ingredients into a large stock pot and simmer for 2 hours stirring occasionally. Puree mixture using a blender or food processor until you achieve a smooth consistency. Return mixture to stock pot and add water to if needed to get a "juice" consistency and simmer for another 1/2 hour. Ladle into qt sized canning jars (approx 6) with lids and bands and process. This is a very tasty product and can be used as a bloody Mary base or spaghetti sauce base or just have some with your breakfast.