18 lbs. ripe tomatoes (7 qts. juice)
1/4 c. chopped onion
2 c. chopped celery
1 c. chopped carrots
1/2 c. sugar
4 tbsp. picking salt
1 tbsp. celery seeds

Skin tomatoes. Cut tomatoes into kettle. Ad it boils, add other vegetables, salt, sugar and spices. Simmer uncovered 20 minutes. Put through sieve or food mill. Return juice to pot and boil. Pour into 7 hot quart jars. Process pressure cooker 5 minutes at 5 lbs. or boiling water bath for 35 minutes.