| TOMATO SAUCE |
2 quarts | Tomato puree |
1 cup | Vinegar |
½ cup | Sugar |
2 tsp. | Whole allspice |
2 sticks | Cinnamon |
1 tsp. | Whole cloves |
1½ tsp. | Paprika |
1 tsp. | Dry mustard |
1 tsp. | Salt |
¼ tsp. | Cayenne pepper |
Combine puree, vinegar, and sugar. Tie the whole spices in a cheese cloth bag and add to the tomato mixture. Add the remaining ingredients and cook until thick, about one hour. As the mixture thickens, stir frequently to prevent sticking. Remove the spice bag. Pour the boiling hot mixture into hot jars leaving ½” space at the jar top. Process for 15 minutes in a Steam Canner or
CAUTION: Any vegetable juices to be stored should be processed in a pressure cooker at 10 lbs. of pressure for 30 minutes for quarts, and 20 minutes for pints. Plain tomato juice should have lemon or vinegar added (2 tsp. per quart) and should be processed in a Steam Canner or
| TOMATO SOUP |
7 quarts | Peeled, cored tomatoes |
3 cups | Chopped onions |
3 sticks | Celery |
2 | Red peppers |
4 | Grated carrots |
Add ingredients to the food basket. Puree the leftover pulp in a blender. Add to the clear juice until the consistency suits you. Pour into the canning jars, leaving a 1- inch space at the top of the jar. Process in a pressure cooker at 10lbs. of pressure for 30 minutes for quarts or 20 minutes for pints.
Pumpkin or Squash – Cut, seed, and wash pumpkin or squash. Put in a juicer and steam until soft. Scoop out the pulp and put in the blender with enough juice to make the blender run. The mixture may be frozen for future use in pies.
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