V8 Juice Canning - cooking recipe

Ingredients

23 lbs tomatoes, 1 1/2 pecks
8 stalks celery
3 onions
1 bunch parsley
3 red peppers
0.5 (10 ounce) bag watercress
0.5 (10 ounce) bag spinach
2 tablespoons minced garlic
5 beets
1 lb baby carrots
1 head cabbage
3 tablespoons celery salt
1/2 cup sugar
1/4 cup salt

Preparation

Core and cut tomatoes into chunks that break down easy.
Coarsely cut celery, onion, peppers, and parsley.
Divide into half and place into 2 huge nonaluminum pot.
Add rest on the ingredients into the pots.
Bring mixture to a slow simmer first.
Stir about every 3 minutes to prevent burning.
Liquid will begin to appear.
Bring mixture to a boil for 1/2 hour.
Check carrots for tenderness.
Put through a sieve or calendar. I use a Kitchen aid.
Pour liquid into a pot and add sugar and salt.
Bring to a boil.
Put in washed canning jars.
Put jars in a hot bath for 15 minutes.
Take jars out of bath and turn upside down till cool, then turn right side up and they should seal.