Bloody Mary Mix (Canning)

30 medium tomatoes, peeled, seeded, and quartered
2 1/2 cups green peppers, chopped
1 3/4 cups carrots, diced
1 cup celery, diced
1 small onion, diced
2-3 garlic cloves, minced
1/4 cup parsley, minced
1 bay leaf
1/4 cup sugar
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon worcestershire sauce
1/2 tablespoon Tabasco sauce (to taste)

Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.
Remove the bay leaf.
Working in batches, place the vegetable mixture into a blender and puree.
Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.
Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).
Heat this to a boil.
Pour into clean quart jars and add prepared lids.
Process in a boiling water canner for 40 minutes.