Source:

lucky

Serves/Makes:3 quarts

Ingredients

• Ingredients:
• 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

Preparation

• 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
• minutes.
• 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.

Comments

This makes about 3 quarts so double or triple the recipe for bigger batches.