Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Can/Preserv
Amount Measure Ingredient -- Preparation Method
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This won a first prize in
Both the 1991 and the 1996
Quesnel Fall Fairs.
Tomatoes, peeled 2 tbsp lemon juice per quart
1/2 tsp pickling salt per quart
1/2 tsp sugar per quart
1/8 black pepper per quart
Scald tomatoes and plunge into cold water. Peel and
core. Cut or mush up. Add salt, pepper, sugar and
lemon juice into sterilized quart jars. Add tomatoes.
Do not add any liquid. Process in boiling water bath
for 45 minutes for quarts or 35 minutes for pints.
Origin: Adapted from Jean Pares Preserves book. Shared
by: Sharon Stevens, Sept/96. From: Sharon Stevens
Date: 01 Sep 96
