Step 1

Wash, core, and remove blemishes from tomatoes.

Step 2

Cut into small sections.

Step 3

In a large stock pot, add tomatoes and very little water (at most 1 cup).

Step 4

Bring to a boil.

Step 5

Put through colander to remove seeds and skin (see above notes for tips).

Step 6

Discard seeds and skin.

Step 7

Return juice to the stock pot and bring to a boil again, adding salt, onion salt, and celery salt according to how many quarts of juice you have yielded.

Step 8

If canning, pour 2 tablespoons lemon juice into sterilized quart-sized jars. Add tomato juice, leaving about 1/2" air space at the top.

Step 9

Discard seeds, and skin.