V 8 for Canning

search

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 tsps worcestershire sauce (optional)
  • 4 tsps 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.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window