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- 8 lbs (3.6 kg). ripe tomatoes
- 1/2 cup (125 ml) chopped celery
- 1 diced onion
- 2 tsp (10 ml) sugar
- 2-1/4 tsp (10 ml) salt
- dash of pepper
- dash of garlic
- dash of cayenne pepper
- 1 tbsp (15 ml) dried sweet basil
- Remove peels on tomatoes. This is not done in the ordinary way of peeling, say apples.
- The easiest way to do this is to put them a few at a time in boiling water for about one half minute.
- Then rinse them in cold water.
- Now remove the skin with a knife. The skin should almost fall off, but leave the tomato flesh whole.
- Place peeled tomatoes in a large kettle or Dutch oven.
- Add remaining ingredients.
- Bring mixture to a boil.
- Reduce heat and cover.
- Simmer for about 10 minutes.
- Be sure to stir periodically to prevent scorching and sticking.
- Spoon hot tomatoes into hot, quart or pint jars. Leave about 1 inch of head-space.
- Wipe the jar rims and adjust the lids.
- Process 10 pounds in a pressure cooker for about 20
- Allow a natural cool down, then remove jars from canner to cool on racks.
- Make sure jars and sealed and lids do not pop when you press on the center.
- If lids make popping sound they are not sealed and should be refrigerated and used first.
- This makes about 3 quarts so double or triple the recipe for bigger batches.
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