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“Made from 12 vegies. Love this chilled or in chili. I mixed a few recipes together to get this one.”
4hrs 30mins
11 Quarts

Ingredients Nutrition


  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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