Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Amount Measure Ingredient -- Preparation Method
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8 Lb. tomatoes (19 c.)
1 C. chopped celery
1/2 C. chopped onion
1/4 C. lemon juice
1 Tbsp. sugar
2 Tsp. salt
2 Tsp. prepared horseradish
2 Tsp. Worcestershire sauce
1/4 Tsp. bottled hot pepper sauce
Wash tomatoes and remove stem ends and cores, if
present. Cut up tomatoes. Measure 19 cups. In 8 to 10 quart
kettle or Dutch oven, combine tomatoes, celery and onion.
Cover and cook slowly until tomatoes are soft, about 15 minutes.
Stir often. Press tomatoes through food mill to extract
juices; measure 12 cups. Boil juice gently, uncovered, about
30 minutes, stirring often. Measure 9 1/2 to 10 cups juice.
Add lemon juice, sugar, salt, horseradish, Worcestershire sauce
and hot sauce; simmer 10 minutes. Pour hot juice into hot
jars, leaving 1/2-inch headspace. Ajust lids. Process in
boiling water bath (pints) 10 minutes.
