Categories: canning, frugal, tomatoes

Ingredients

• 4 quarts chopped peeled cored tomatoes
• 3 1/2 cups chopped onions
• 2 1/2 cups chopped celery
• 2 cups chopped sweet red peppers
• 1 cup sliced carrots
• 7 bay leaves
• 1 tablespoon whole cloves
• 1 garlic clove
• 1 cup brown sugar
• 2 teaspoons salt

Directions

1. Prepare Ball brand or Kerr brand jars and closures according to

2. manufacturer’s instructions.

3. Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and

4. garlic in a large saucepot. Simmer until soft. Press through a sieve or

5. food mill. Add sugar and salt. Cook over medium heat 15 minutes.

6. Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe

7. jar rim clean. Place lid on jar with sealing compound next to glass.

8. Screw band down evenly and firmly just until a point of resistance is met

9. — fingertip tight.

10. Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.

11. For elevations higher than 1,000 feet, increase pressure accordingly

12. following cooker manufacturer’s recommendation.

13. This recipe yields about 4 pints.

14. I would taste it before I added the full amount of sugar in case you don’t like it that sweet.

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