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V 8 for Canning

  • 10 kg tomatoes
  • 2 cups onions, diced
  • 2 cups celery, diced
  • 2 medium green sweet peppers
  • 2 T caraway seed
  • 2 T celery seed
  • 1 T Tiger pepper
  • 3 bay leaves, optional
  • 3 TB sugar
  • 10 basil leaves
  • 1/2 tsp pepper
  • 1 T Worcestershire sauce
  • 4 teaspoons salt if desired

Heat tomatoes and then strain through Ventoria over low heat until soft. Blend ingredients at high speed for one minute. Add entire batch into cheese cloth and then drain in stainless steel kettle. Squeeze out remaining ingredients 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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