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V 8 for Canning


  • 8 quarts cut up tomatoes
  • 2 medium onions, diced
  • 1 1/4 c diced celery
  • 1 large, seeded and chopped green pepper
  • 3 bay leaves, optional
  • 3 TB sugar
  • 10 basil leaves
  • 1/2 tsp pepper
  • 2 tsps worcestershire sauce (optional)
  • 4 tsps salt if desired

In a large enameled kettle, simmer the tomatoes over low heat til soft. put through a fine sieve or food mill to remove skins and seeds and set the strained juice aside. Rinse the kettle and into it measure 2 cups of the tomato juice. Add the onions, celery, pepper, etc. Boil over medium heat, stirring and adding extra juice as needed to keep the mixture from sticking - until soft enough to strain through your sieve or food mill. Add 3 1/2 teaspoons citric acid (or 2/3 cup bottled lemon juice OR cup white vinegar) and the rest of the tomato juice. Bring to simmering. Pack hot, leaving 1/2 inch of headroom. Process in a BW bath: 15 minutes for pints, 20 minutes for quarts. Remove jars. Variation: Add 3-5 hungarian wax peppers or jalapenos instead of the green pepper.

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