You may also like
Categories:
tomatoes garlic onions carrots celery green pepper sugar salt Worcestershire sauce pepper lemon juice
Viewed: 47 - Published at: 2 years agoIngredients
- 10 lb. tomatoes, peeled and chopped
- 3 garlic cloves, minced
- 2 large onions, chopped
- 2 carrots, cut into 1/2-inch slices
- 2 c. chopped celery
- 1/2 c. chopped green pepper
- 1/4 c. sugar
- 1 Tbsp. salt
- 1 tsp. Worcestershire sauce
- 1/2 tsp. pepper
- lemon juice
Method
- Combine tomatoes, garlic, onions, carrots, celery and green pepper in a large Dutch oven or soup kettle.
- Bring to a boil; reduce heat and simmer for 20 minutes or until vegetables are soft. Cool.
- Press mixture through a food mill or fine sleeve.
- Return juice to Dutch oven; add sugar, salt, pepper and Worcestershire sauce.
- Bring to a boil.
- Pour hot juice into clean hot jars, leaving 1/4-inch headspace.
- Add 2 tablespoons lemon juice to each jar.
- Adjust caps.
- Process for 40 minutes in a boiling water bath. Yield:
- 7 to 8 quarts.
