7 quarts raw tomatoes cut up
4 small onions chopped
2 carrots, grated
1/2 green pepper, chopped
1/2 c. sugar
2 TB salt
In a small bag or cheese cloth put:
2 TB celery seed
4 bay leaves
Combine all ingredients and cook for about 20-30 minutes. Remove bag. Put tomato mixture through a sieve.
Pour into 7 quart bottles with lids and rings. Process in water bath for 25-30 minutes.
16 c. tomatoes, chopped
3 1/2 c. green chilies, chopped or ground
2 c. onions, chopped
4 TB cornstarch
1/4 tea. Garlic powder or 2 cloves
3 TB salt
2 TB sugar
1/2 c. vinegar
1 TB oregano
2 tea crushed coriander seed
Bring to a boil.
Seal in pint bottles in water bath for 20 minutes. Makes 9-10 pints
8 Quarts raw tomatoes - quartered. Cook until tender (20 minutes) and put through a sieve.
In a separate pan add next 5 ingredients with a little water and cook until tender.
6 small or 3 medium onions
1 red or green bell pepper chopped
1 small bunch of celery- chopped (3-4 stalks)
1 bay leaf
1 clove garlic
Put through a sieve.
Cut together 1 cup flour and 1/2 cup butter. Add 1 scant c. sugar and 3-4 TB salt. Mix well.
Put a little of the tomato juice with the sugar mixture to dissolve, then add all sifted ingredients together and stir constantly to thicken and avoid scorching.
To process: Pour tomato mixture into 7 quart jars with lids and rings. Pressure at 13 lbs. for 15 minutes. When opening bottles to eat, boil about 5 minutes. Do not add liquid.
