Here's a good starting point, Malarky
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https://nchfp.uga.edu/how/can_03/tomato_veg_juice.html
Tomato and Vegetable Juice Blend
Quantity: An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Not more than 3 cups of other vegetables may be added for each 22 pounds of tomatoes.
Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Crush and simmer tomatoes as for making tomato juice. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20 minutes. Press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving 1/2-inch headspace. Adjust lids and process. Recommended process times are given in Table 1, Table 2, and Table 3. (Acidification is still required for the pressure canning options; follow all steps in the Procedures above for any of the processing options.)