1 bunch celery
1 large onion
10 carrots
2 sprigs parsley (optional)
Peel and chop up vegetables, bring to a boil with a small amount of water. When tender blend in blender
4 gal tomatoes- washed and quartered
In a large pan add 1 gallon of tomatoes at a time, bring to a boil and cook and stir till tender, being very carefully as they scorch easily. Run through sieve. To the tomato pulp add the blended vegetables then and:
1 cup brown sugar
1/4 cup salt
Place in jars and Pressure can at 12 pounds for 20 minutes makes about 8 quarts Preparing soup: Blend 2 TB margarine 2 TB flour and 1cup milk add to soup and cook till thickened
Submitted by: Diane Batschi
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