Posted by Adirondack case guy on July 15, 2012 at 16:47:36 from (67.246.153.242):
Well, I have promised Larry G this recipe for a while. Rather than just e-mailing it to him, I decided to share it with you all. So here we go. This will yeild about 9-10 qts., so plan your pot size accordingly. 1) scauld and peal and quarter enough tomatoes to yield about 8qts. 2) Simmer for about 15-20min., stiring frequently to prevent burning. 3)In another pot on the side, cut peices of other vegies a) Celery, 2-3 stalks b) Carrots, 2-3 8" or equivilent. c) Onions, two large or equivilent. d) Bell peppers, 1 large. e) Whole Cloves Garlic, 4-5 or 1 tbls. garlic powder 4)Cool Vegies, put into blender, with enough added water to puree if necessary. Hopefully you won't need to add water. 5)Combine all ingrediants into big pot, and add a)1 tbls. salt- or to taste b)1 tbls. celery salt- or to taste c)1 tbls. onion powder. d)1 tbls. black pepper- or less (we like it on the hotter side) e) tobasco to taste. (go easy, cause there are peppers and dry pepper already added) 6) Simmer all in big pot for 10-15 min. 7) Strain out the seeds, with a common metal strainer. 8) Add water if necessary. 9) stir in 1-2 tbls. lemon juice. 10) fill qt. canning jars, and follow nornal canning procedures. You can very the seasonings to suit taste and the variaties of tomatoes will effect the flavor. We use Beef Steak or similar types that yield large juicy fruits. Enjoy' Loren the Acg.
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