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V-8 For Canning
8 qt tomatoes,Cut Up
2 md onions,diced
1 1/4 c celery,Diced
1 green pepper,large, seeded
3 bay leaves
3 T sugar
10 basil leaves
1/2 t pepper
2 t worcestershire sauce
4 t salt,if desired
In a large enameled kettle, simmer the tomatoes over low heat until soft.
Put through a fine sieve or food mill to remove skins and seeds and set
the strained juice aside. Rinse the kettle and into it measure 2 cups of
the tomato juice. Add the onions, celery, pepper, etc. Boil over medium
heat, stirring and adding extra juice as needed to keep the mixture from
sticking - until soft enough to strain through your sieve or food mill.
Add 3 1/2 teaspoons citric acid (or 2/3 cup bottled lemon juice OR 3/4
cup white vinegar) and the rest of the tomato juice. Bring to simmering.
Pack hot, leaving 1/2 inch of headroom. Process in a BW bath: 15 minutes
for pints, 20 minutes for quarts. Remove jars. Alternate: We use 3-5
Hungarian wax peppers instead of the green pepper for added kick.
Makes a spicy, hot juice. Or you could use jalapenos, but not too many.