Tomato Garden Juice Blend
22 pounds garden fresh tomatoes
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes, stirring to prevent sticking. Juice tomatoes in a food processor or food mill. Strain juice to remove peels and seed. Stir in salt, if desired. Heat juice 5 minutes at 190 degrees F. DO NOT BOIL. Add 1 tablespoon bottled lemon juice to each pint jar, 2 tablespoons bottled lemon juice to each quart jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in boiling-water canner.