Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Fruit
Amount Measure Ingredient -- Preparation Method
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22 lbs tomatoes
1 cup finely chopped carrots
1 cup finely chopped onion
1 cup finely chopped green or red bell peppers
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper
bottled lemon juice
Clean and cut tomatoes into quarters. To prevent juice from separating, crush
1 pound quartered tomatoes in a heavy 10 qt. saucepan. Quickly bring to a
boil and continue to slowly add tomatoes while crushing them into the boiling
mixture. Add remaining ingredients. Reduce heat and simmer for 20 minutes.
Press hot mixture through a sieve or food mill to remove skins and seeds.
Reheat to boiling. Add 2 Tablespoons bottled lemon juice per quart jar.
Immediately fill hot jars with juice and leave 1/2 " head space. Apply tops
properly and process in boiling water canner for 40 minutes. Makes 7 Quarts.
