Seafood Cocktail Sauce
Recipe is for canning. Divide accordingly for smaller batches.

3 1/2 cups tomato sauce made from fresh tomatoes
1 cup prepared catsup
Juice of 6 lemons (or 3/4 cup bottled)
1/3 cup minced horseradish (fresh or from jar, NOT dried)
1/3 cup Worcestershire sauce
1/3 cup finely minced celery hearts
1 whole bell pepper, minced
1/3 cup finely minced sweet onion
1 very small clove garlic, crushed and minced

Combine all ingredients in large pot and bring to a boil.  Allow to simmer until vegetables are tender and mixture thickens.  Ladle into sterile half-pint jars, seal and process in boiling water bath for 15 minutes.  Makes 10-12 half pints, or 10 cups.