Wash tomatoes, cut up, no need to peel and cook until tender, let cool. Run through blender a bit at a time and strain. (I have a Foley Food Mill I use for this or a colander would work, pressing it through.)

Measure out 24 cups and add 1/4 cup sugar, 1 teaspoon garlic salt, 2 teaspoons onion salt, 2 teaspoons table salt. Heat this to boiling; seal in jars and store. It takes quite a few tomatoes to get 24 cups juice. I have never weighed, just filled a big kettle and cooked!