12 lb tomatoes
1/2 c diced carrots
1/2 c chopped celery
1/2 c chopped green pepper
1/3 c chopped onion
1 hot pepper
1/4 chopped parsley
Wash tomatoes and drain. Remove core. Cut in large pieces. Combine tomatoes and vegetables in large pot. Simmer 20 minute. Juice tomatoes in food process or or food mill.
(ALTERNATIVE: In Vitamix, add tomatoes (just removing stems and any bad spots), and vegetables in batches. Blend to smooth consistency. When heating, skim foam from top then can.)
Strain juice to remove peels and seeds. HEat juice. Do not boil.
Add 1 T lemon juice to each pint, 2 T to each quart. Ladle into hot jars, leaving 1/4 inch headspace. Process pints 35 minutes, quarts 40 minutes, in a boiling water canner.