A flavorful and spicy tomato juice blend perfect for canning and enjoying later.
Combine the tomatoes, bell peppers, carrots, celery, onions, garlic, parsley, and bay leaves in a large pot.
Chop the vegetables into similar-sized pieces to ensure even cooking.
Cook the mixture over medium heat until the vegetables are soft and mushy, about 40 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the bay leaves from the pot.
Bay leaves are used for flavoring and should not be consumed.
Blend the cooked mixture in batches until smooth.
Allow the mixture to cool slightly before blending to avoid splatters.
Strain the blended mixture through a fine sieve, pressing with a spatula to remove seeds and fibers.
Straining ensures a smooth texture for the juice.
Return the strained mixture to the pot and add sugar, lemon juice, salt, Worcestershire sauce, and hot sauce.
Taste and adjust the seasoning to your preference.
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
Simmering helps meld the flavors together.
Pour the hot juice into sterilized canning jars, seal with lids, and process in a boiling water canner for 40 minutes.
Ensure the jars are properly sealed to preserve the juice.
Allow the jars to cool completely before storing in a cool, dark place.
Check the seals on the jars before storing to ensure they are airtight.
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