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Wash tomatoes, drain, and let dry overnight.
In the morning, cut tomatoes into 4 or 5 pieces each, place in a large kettle, and hand squeeze
the tomato pieces to extract their juice. (Do not add water.)
Put a lid on the kettle and cook on medium high heat, stirring often to prevent scorching, until all
tomatoes are cooked and mushy (about 1/2 hour after they start to boil).
Remove kettle from heat.
Using a large, funnel shaped strainer and wooden cone shaped pestle, pour tomatoes into the
strainer and rotate the cone until all of the seeds and skins are sieved through. Discard the
seeds and skins.
Put tomato juice in the kettle and add 1 Teaspoon salt for each quart of juice, and add chopped
celery, green peppers, and onion in equal amounts (or to taste). Cook at least 15 minutes.
Pour hot juice mix into warmed quart jars, screw on their lids, and listen for the ping that
indicates the jars have sealed shut.
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