Chef Administrator Staff member Feb 11, 2008 #1 8 1/2 quarts tomato juice (6 46-oz cans) 3/4 cup lemon juice 3 tablespoons worcestershire sauce 1/2 teaspoon hot pepper sauce 3 tablespoons celery salt Servings: 72 Mix all ingredients. Chill Yield: 2 1/4 gallons Last edited by a moderator: Feb 15, 2008
8 1/2 quarts tomato juice (6 46-oz cans) 3/4 cup lemon juice 3 tablespoons worcestershire sauce 1/2 teaspoon hot pepper sauce 3 tablespoons celery salt Servings: 72 Mix all ingredients. Chill Yield: 2 1/4 gallons
