Vegetable Soup - Canned Recipe

Cook carrots, and celery in 1 quart water; boil 10 minutes. Add rest of vegetables and bring to boil again. While bringing vegetables to a boil, peel and quarter tomatoes. Add tomatoes, cook 1 hour stirring often. Add canning salt and cook additional 1/2 hour, stirring often. Fill quart jars. Place jars in canner and cook at 10 pounds for 10 minutes. You may add other vegetables such as green peppers or decrease salt and add garlic salt.