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Ball Blue Book (Modified)

Serves/Makes:7 quarts

  • 20 lbs (9.1 kg). tomatoes
  • 1 cup (225 ml) diced carrot
  • 3/4 cup (175 ml) chopped celery
  • 3/4 cup (175 ml) chopped green pepper
  • 1/2 cup (125 ml) chopped onion
  • 1/4 cup (60 ml) chopped fresh parsley
  • 2 to 3 minced garlic cloves
  • 1 chopped hot pepper (optional)
  • 1 tbsp (15 ml) salt
  • lemon juice
  • Wash, core and quarter tomatoes.
  • Add vegetables and simmer 20 minutes.
  • Put through food mill.
  • Add salt if desired.
  • Add 2 tbsp (30 ml) lemon juice to each quart.
  • Bring juice to a boil.
  • Pour into hot jars, leaving 1/4 inch head space.
  • Put on caps and process in hot water bath for 45 minutes.
Ball Blue Book published 1990

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