V-4 Tomato Juice - cooking recipe

Ingredients

18 to 20 lb. tomatoes
1/4 c. chopped onion
2 c. chopped celery
1 c. chopped carrots
1/3 c. sugar
3 Tbsp. canning salt
1 Tbsp. celery seed

Preparation

Cut up tomatoes and place in 12-quart kettle, heat until hot. Gradually add chopped vegetables, always maintaining a boil.
Add sugar, salt and spices.
Simmer 20 minutes; uncovered.
Put through food mill.
Pour hot juice in hot jars leaving 1/2-inch headspace.
Adjust lids.
Pressure can at 5 pounds for 15 minutes for pints or 20 minutes for quarts.