Tomatoes (amount is up to you):

Scald tomatoes in boiling water about 1 min.  Remove from water & drop into ice water to cool.  Peel off skins & remove core.  Can also remove some or all of the seeds, if you wish, by squeezing gently or pressing seeds out with your thumbs.

Chunk up tomatoes.  Simmer & stir gently 10-15 min.  Stir often to avoid scorching.

Place tomatoes in pint or quart jars.  Add ½ tsp,. salt to each pt. jar, 1 tsp. salt to each qt. jar.  Fill jars to ½ in. from top of jar.  Seal & process in hot water bath 10 min. for pts. & 20 min. for qts.

Tomato Juice
Place  approximatley 1 pt. peeled, cooked tomatoes in blender.  Process on slowest speed 2-3 sec.  Pour into sieve and gently stir with wooden spoon to allow juice to separate from pulp.  Save pulp for salsa.  Pour juice into pt. or qt. jars.  Add ½ tsp. salt to pt. jars & 1 tsp. salt to qt. jars.  Seal jars & process in hot water bath; 10 min. for pts. & 20 min. for qts.

“V8” Juice
In Dutch oven place peeled, cored tomatoes, 6 stalks celery, 1 large chopped onion, 2 green quartered peppers.  Other optional ingredients:  ¼ c. chopped parsley, 1 clove garlic, 1 Tbsp. sugar, 1 Tbsp, worchestershire sauce, tobasco sauce to taste.  Simmer ½ hr,.  Run through blender, strain.  Add ½ tsp. salt for pts., 1 tsp. salt for qts.