1/2 - 1 peck tomatoes
4 medium green peppers
4 onions
2 stalks celery
1 cups sugar (or to taste)
2 tbsp. celery salt or Kosher salt
1/4 cup freshly squeezed lemon juice

Chop vegetables. Add water to partially cover. Cook until soft (about 15 minutes).

Strain through a tomato strainer or food mill; discard skins and seeds. Heat juice to pasteurization point (190°F). Stir in sugar, salt, and lemon juice, stirring until sugar dissolves.

Pour into sterilized pint jars, leaving 1-inch headspace and seal. Process, covered, in a boiling water bath for 40 minutes. Cool 24 hours; check seal, wash and store in a cool, dry, place for up to one year.

Yield: About 8 pints for 1/2 peck, 14 pints for 1 peck.