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“Made from 12 vegies. Love this chilled or in chili. I mixed a few recipes together to get this one.”
READY IN:
4hrs 30mins
SERVES:
44
YIELD:
11 Quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Core and cut tomatoes into chunks that break down easy.
  2. Coarsely cut celery, onion, peppers, and parsley.
  3. Divide into half and place into 2 huge nonaluminum pot.
  4. Add rest on the ingredients into the pots.
  5. Bring mixture to a slow simmer first.
  6. Stir about every 3 minutes to prevent burning.
  7. Liquid will begin to appear.
  8. Bring mixture to a boil for ½ hour.
  9. Check carrots for tenderness.
  10. Put through a sieve or calendar. I use a Kitchen aid.
  11. Pour liquid into a pot and add sugar and salt.
  12. Bring to a boil.
  13. Put in washed canning jars.
  14. Put jars in a hot bath for 15 minutes.
  15. Take jars out of bath and turn upside down till cool, then turn right side up and they should seal.

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