Categories: Canning

Ingredients

• 1/2 bushel ripe tomatoes
• 3 large yellow onions, and I'm talking large
• 1-2 doz hot peppers -mix and match for flavor- jalapenos, serranos, etc.
• 3-4 stalks celery
• canning salt

Directions

1. Wash tomatoes, cut in wedges, core and remove blemishes

2. Chop onion, celery & peppers in chunks

3. Put all in large enamel pan (or any large heavy bottom pan), cook on low to medium until softened, stirring occasionally. Don’t let the bottom scorch.

4. Put through a food mill: juice in your pan; hulls, etc. in the trash.

5. Pour juice back in large cooking pan and reheat (just to boiling if you are canning, just to warm if freezing.)

6. Canning:

7. qt jars= 1 tsp canning salt; pint jars= 1/2 tsp canning salt

8. Have your assembly line set up

9. Put salt in hot jars

10. Pour hot juice in jars leaving 1/2" headspace, put on lid and ring and place in canner.

11. Follow canner directions to start; process 5 min. @10#

12. Freezer:

13. glass or plastic freezer containers

14. qt container= 1 tsp canning salt; pint container= 1/2 tsp canning salt

15. Pour warm juice in container, put on lid, and allow to cool before placing in freezer.

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