Chop up all vegetables into bite size pieces. Keep tomatoes separate.  Combine all veggies, except tomatoes, in a huge pan.  Add salt.  Add just enough water to cover.  Boil 1 hour.  Add the gallon of tomatoes. Boil 1/2 hour longer.  Pour into clean canning jars, and seal boiling hot.  This is open kettle method, and will always keep. Makes about 7 qts. Good for vegetable soups,(just add meat and potatoes) or pour over noodles.  My mom taught me this! It is delicious over homemade egg noodles.                                 The open kettle method is when you keep the jars HOT until you fill them (mom runs them thru her dishwasher to keep them hot, and leaves them in there, until ready to fill them), and the lids and seals in hot water until you are ready to put them on the jars. Mom said when you get done boiling your vegetables, stand a knife in each jar as you pour in the hot veggies, to prevent air bubbles. Then take the knife out, and wipe dry the top of each jar, then put a hot (dried off) lid and seal, by twisting the lid on as tight as you can get it. As the jars seal, you will hear a "ping" sound.        This takes a really huge pan. But you can use a smaller pan, by cutting down on the amount of veggies you use.