Tomato juice

I am a Master Food Advisor with the county extension office. Here is the official food safe method.
23 lbs. of tomatoes for 7 quarts
Wash, remove stems, trim off bruised or discolored portions. Quickly cut 1 pound of fruit into quarters , put into saucepan.Heat immediately to boiling, while crushing. Continue to slowly add and crush tomato quarters to the boiling mixture. Make sure to keep it boiling while you add rest of tomatoes. Simmer 5 minutes after you add all pieces. Or unless you are not concerned about the juice separating, just crush, heat, and simmer for 5 minutes before juicing. Press heated juice through a seive to remove skin and seeds. Add lemon juice , 1Tbs. per pint or 2 Tbs. per quart. Add 1 tsp. salt per quart. Fill jars with hot juice, leave 1/2 inch headspace. Adjust lids, process in water bath canner, 35 minutes for pints, 40 minutes for quarts.