Homesteader’s V8:
22 lbs. tomatoes
2 qt. celery, chopped
2 beets, chopped
¾ cup carrots, chopped
¾ cup onions, chopped
¾ cup green pepper, chopped
¼ cup chopped parsley
bottled lemon juice
salt (optional)
Remove core and blossom ends of tomatoes. Cut into quarters or smaller. Chop all vegetables. Add tomatoes and vegetables in a large kettle. Slowly bring to a simmer and simmer 20 minutes, stirring to prevent sticking. Mash the vegetables as they begin to soften. Run the puree through a food mill to remove skins and seeds. Stir in salt to taste if desired. Heat juice 5 minutes to simmering; do not boil. Ladle hot juice into hot jars, leaving ½ inch of headspace. Add 1 Tbsp. bottled lemon juice to pint jars, and 2 Tbsp. to quart jars. Process pints for 35 minutes in a boiling water bath and quarts for 40 minutes.
22 lbs. tomatoes
2 qt. celery, chopped
2 beets, chopped
¾ cup carrots, chopped
¾ cup onions, chopped
¾ cup green pepper, chopped
¼ cup chopped parsley
bottled lemon juice
salt (optional)
Remove core and blossom ends of tomatoes. Cut into quarters or smaller. Chop all vegetables. Add tomatoes and vegetables in a large kettle. Slowly bring to a simmer and simmer 20 minutes, stirring to prevent sticking. Mash the vegetables as they begin to soften. Run the puree through a food mill to remove skins and seeds. Stir in salt to taste if desired. Heat juice 5 minutes to simmering; do not boil. Ladle hot juice into hot jars, leaving ½ inch of headspace. Add 1 Tbsp. bottled lemon juice to pint jars, and 2 Tbsp. to quart jars. Process pints for 35 minutes in a boiling water bath and quarts for 40 minutes.
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