10 quarts of tomatoes washed cored and cut into quarters
4 green peppers seeded and cut into chunks
2 carrots cut into chunks
4 small celery stalks cut into chunks
2 medium onions cut into chunks
Place tomatoes into a heavy duty stock pot, cook on high. Place the remaining vegetables in the blender with 1 cup of water and puree. Add pureed vegetables to the tomatoes. Add 3 cups of water to the tomatoes and vegetables . Bring mixture to a boil and cook until tomatoes are soft. Run the softened tomatoes and vegetables through a food mill. Discard skin and seeds.
Place juice back in the stock pot.
2 Tablespoons + 2 teaspoons canning salt
3 teaspoons season salt
1 1/2 teaspoons garlic powder
Bring juice to a boil and boil for 10 minutes.
Place 2 Tablespoons of lemon juice in each quart jar (This helps insure correct acidity). 1 Tablespoon for pint jars. Pour hot juice into hot canning jars. Place in hot water bath. Process quarts for 45 minutes; pints 40 minutes. (Start counting your processing time after the water in the canner has returned to a boil.)