Approximately 14 lbs. of ripe tomatoes
2 cups diced celery (cooked)
2 cups diced carrots (cooked)
5 teaspoons canning salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 teaspoons celery salt
1 teaspoon celery seed
3/4 teaspoon oregano
2 teaspoons Cavender’s Greek Seasoning
Cook celery and carrots together (covered with water). Process in blender till smooth. Set aside.
Wash tomatoes and cut into pieces (leave skins on). Put in large kettle and cook with 4 cups of water until soft. Run through blender, then ricer.
Put tomato juice back into pot; add carrot/celery juice and spices. Heat to boiling. Put in glass quart jars, seal and place in hot water bath for 10 minutes.
Makes 7 quarts.