This sure doesn’t taste like tomato juice. The most current information says that a juice of this kind with added vegetables must be processed in a pressure cooker canner. At 10 pounds pressure, process quarts 45 minutes and pints 30 minutes. The cocktail could be put in jars and frozen but flavor loss is questionable.
½ bushel ripe tomatoes, washed and cut in quarters
2 onions, cut up
Bunch celery, cut up, put in some of the leaves
1 sweet pepper, cut up
Cook all together until well done. Strain through sieve, rubbing all the meat through good. Put juice on boil. Add 3 or 5 bay leaves, 3 or 4 whole cloves, about 2 Tbsp salt (taste to see if it’s enough), about 1 ½ c sugar. Let boil perhaps ½ hour and shortly before done put in 1 Tbsp vinegar. You have to sterilize jars and seal while hot, just as you would any canned fruit.