Print
Email
Add a photo
Ingredients
- 6 lg. onions
- 4 lg. green peppers
- 1 lg. bunch celery
- 1/2 bushel (about 25 lbs.) tomatoes
- 1/4 c. salt
- 8 whole cloves
- 2 bay leaves
- 1 teaspoon cayenne pepper
- 2 tbsp. lemon juice
Directions
- Peel and chop onions. Cut celery into half inch pcs, reserving leaves. Remove seeds from peppers and chop. Combine vegetables, add in salt and let stand several hrs or possibly overnight.
- Wash tomatoes and cut into quarters. Add in celery leaves, bay leaves, cloves and cayenne pepper. Combine with first vegetable mix. Heat till juice from tomatoes runs freely. Put through a food mill. Drain out all juice. Then press out about 1/2 of the pulp. Place juice, extracted pulp and lemon juice in a large kettle. Heat to boiling. Carefully ladle warm juice into warm jars, leaving 1/4 inch head space. Adjust caps. Process 45 min in a boiling water bath canner. Makes about 7 qts.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1514g | |
| Calories 467 | |
| Calories from Fat 25 | 5% |
| Total Fat 2.93g | 4% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28398mg | 1183% |
| Potassium 2396mg | 68% |
| Total Carbs 108.41g | 29% |
| Dietary Fiber 25.8g | 86% |
| Sugars 49.31g | 33% |
| Protein 14.5g | 23% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
