V 8 for Canning
Ingredients
- 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 tsp worcestershire sauce (optional)
- 4 tsp salt if desired
Instructions
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.