Source:

Ball Blue Book (Modified)

Serves/Makes:7 quarts

Ingredients

• 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

Preparation

• 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.

Comments

Ball Blue Book published 1990