Roughly chop the following vegetables:
42 cups tomatoes (no need to peel)
6 cups other vegetables (I used 1 beet, 1 carrot, 1 onion, 4 cloves garlic, 1 bell pepper, 2-4 jalapeño peppers, and a large handful of parsley.)
Simmer together for about 30 minutes in a large stock pot until all vegetables are soft. Put everything through a Victorio strainer. I like to put the pulp through the strainer a second time to get as much juice out as possible.
Sterilize about 10 canning jars and lids. Put the following in each jar:
1 teaspoon salt
2 Tbsp. lemon juice
Fill jars with juice. Top with sterilized lids and rings and process in a water bath canner for 40 minutes.