20 lg. ripe tomatoes
1 lg. onion
2 cloves garlic
3 stalks celery
1 green pepper
2 tbsp. horseradish
1 1/2 tsp. hot sauce
1/4 c. sugar
1/3 c. lemon juice
1 tbsp. salt
2 or 3 carrots
Worcestershire to taste

Put all ingredients in blender or food processor and simmer for 40 minutes. Put through colander or juicer and bring to a rolling boil. Put in sterile jars and seal. Pressure cook 30 minutes at 10 pounds.