Vegetable Juice Cocktail

Place measured tomatoes and all ingredients except lemon juice in a 12 quart or larger pot and simmer for about 30 minutes or until all the vegetables are soft.

Remove bay leaves.

Press vegetables through a fine sieve or put through a food mill to remove seeds, skins and pulp.

Return juice to pot, stir in lemon juice to taste and bring to boil.

Quickly pour into clean hot quart jars, leaving 1/2-inch headspace; seal.

Process in boiling water about 30 minutes.

Yields 6 to 7 quarts.