Canned Tomato-Vegetable Juice

Procedure:

• An average of 22 pounds of tomatoes is needed for a 7-quart canner load.
• Prepare, crush, and simmer tomatoes as you would for making tomato juice.
• Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers to each 22 pounds of tomatoes.
• Simmer mixture 20 minutes.
• Press hot, cooked tomatoes and vegetables through a seive to remove seeds and skins.
• Reheat tomato-vegetable juice to boiling.
• Fill jars, leaving ½-inch headspace.
• Add 2 tablespoons lemon juice per quart.
• Add 1 teaspoon salt per quart.
• Process in a boiling water bath for 45 minutes.
• Remove from canner and let seal.