To start with you need 22 pounds of tomatoes. These need to be washed cored and quartered. To this add 3 cups of finely chopped vegetables. This can be any combination you want. I used carrots, onion, celery, and green peppers. Then I picked some lime basil and lemon basil and put in a few leaves of each to flavor.
Put all ingredients in a large kettle or stock pot and begin to heat while crushing the tomatoes. I put it on high and continued crushing the tomatoes until the mixture was very watery. Then continue to cook and stir until the mixture comes to a boil.
When the mixture comes to a boil take it off the heat and put it through a strainer to remove the skins and seeds. I wish I had smellovision so you could smell this. It smells just heavenly!!
After you have strained the mixture put into clean, hot, sterilized canning jars. Add 1 tablespoon of bottled lemon juice for pints and 2 tablespoons for quarts. Or if you use citric acid use 1/4 teaspoon for pints and 1/2 teaspoon for quarts. Fill jars leaving a 1/2 inch head space. Adjust lids and process in a boiling water bath for 35 minutes for pints and 40 minutes for quarts.
I got 8 quarts and 1 pint plus 1 cup of juice left over which I drank. It was so good. This can be used as a drink or used in cooking for soups and things. As the juice cools it mixes back together in the jar. The quart jar on the right and the pint jar I had just taken out of the canner when I took the picture. The other jars the juice has mixed back together.
I am linking to Carnival of Home Preserving