I should do a count of the quarts I've done - lost track. I still have at least 2/3 lug of roma and will try to get to them this afternoon or evening.
This morning I chopped up the last of the canners, except a few I saved for eating fresh, and am making V-8 juice. It does smell good. These are on the hob at a low temp so as not to burn anything but these all clad pots are the best and rarely burn anything unless do to negligence.
INGREDIENTS
YIELD
7 quarts
UNITS US
15 lbs ripe tomatoes, chopped (you want 8 quarts chopped)
1 large bell pepper, chopped fine
2 large onions, chopped fine
1 1⁄2 cups diced celery
2 bay leaves
12 fresh basil leaves or 2 teaspoons dried basil
2 teaspoons prepared horseradish
1⁄2 teaspoon fresh ground black pepper
3 teaspoons sugar
2 teaspoons Worcestershire sauce
1⁄2 cup lemon juice
DIRECTIONS
Place all ingredients, except lemon juice, in a large stainless pot. Bring to a boil then simmer for 30 minutes-all veg should be soft.
Press veg through a fine sieve or food mill.
Return juice to pot, stir in lemon juice and bring to a boil.
Pour into clean hot jars, leaving 1/2 inch head space. Process for 35 minutes at altitudes up to 1000 feet.
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