Quantity: an average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Not more than 3 cups of other
vegetables may be added for each 22 pounds of tomatoes.
Procedure: Crush and simmer tomatoes as for making tomato juice. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and pepper for each 22 pds. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars. Add 1 teaspoon of salt per quart, if desired. Reheat the juice blend to boiling and fill immediately into jars, leaving 1/2 inch headspace. Adjust lids and process. Quarts 40 min at 10 lbs pressure.