In a 22 Qt. Stock Pot alternate layers of tomatoes and vegetables.
Add Water, Sugar and Spicy Seasoning.
Cook 1 hour on Medium, stir occasionally.
Reduce to Low, cook for 50 minutes, stir occasionally.
Coat the top of the pot w/ Old Bay Seasoning and finish cooking for 10 minutes.
Process through a food mill.
Run through a strainer 2 times.
Return the strained vegetable liquid to the stock pot and bring to a boil.
Add 1/2 tsp. Salt to each of 6 Quart Jars that have been clean and sterilized.
Fill jars w/ the vegetable liquid leaving 1/4" at top.
Seal w/ Heated Canning Lids and Rings.
Process in a Boiling Bath for 30 minutes w/water level to lids.
remove and cool.
be sure all lids "pop"; if not, use or refrigerate immediately.