Source: 
Ball Blue Book (Modified)
Serves/Makes:7 quarts
 

Ingredients 
20 lbs (9.1 kg). tomatoes 
1 cup (225 ml) diced carrot 
3/4 cup (175 ml) chopped celery 
3/4 cup (175 ml) chopped green pepper 
1/2 cup (125 ml) chopped onion 
1/4 cup (60 ml) chopped fresh parsley 
2 to 3 minced garlic cloves 
1 chopped hot pepper (optional) 
1 tbsp (15 ml) salt 
lemon juice 
Preparation 
Wash, core and quarter tomatoes. 
Add vegetables and simmer 20 minutes. 
Put through food mill. 
Add salt if desired. 
Add 2 tbsp (30 ml) lemon juice to each quart. 
Bring juice to a boil. 
Pour into hot jars, leaving 1/4 inch head space. 
Put on caps and process in hot water bath for 45 minutes. 
Comments 
Ball Blue Book published 1990