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10 qt. tomato juice
2 Tbsp. salt
4 cans Campbell's beef
2 tsp. pepper
1 Tbsp. celery salt
1/4 c. Worcestershire sauce
1 Tbsp. Tabasco sauce

Boil tomato juice and salt for 25 minutes. Add beef
bouillon. Mix thoroughly and bring to a very slow boil; simmer
for 1 hour. Put in quart jars, seal and process 10 minutes in
hot water bath. Yields 8 1/2 quarts.

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