- 6 quarts tomatoes, cut in pieces; don?t peel
- 6 small onions, chopped fine (can use 1 ½ cups dried, chopped onion)
- 3 stalks celery, chopped fine
- 3 tablespoons salt
- 6 tablespoons sugar
- 1 teaspoon pepper
- 15 whole cloves
- 1 1/2 cups water
- 6 tablespoons lemon juice
- 4 tablespoons vinegar
Bring tomatoes, onion, celery, seasonings and water to boil; simmer 1 hour. Cool; force through sieve. Add lemon juice and vinegar. Boil 5 minutes. Seal while hot in sterile canning jars. Cook?s note: Not only is this good to drink chilled, I use it as the liquid for stuffed cabbage, stuffed peppers, and roasted meats.
L. Nagy, Wellsboro, PA
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