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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Made from 12 vegies. Love this chilled or in chili. I mixed a few recipes together to get this one. Ingredients:
23 lbs tomatoes, 1 1/2 pecks |
8 stalks celery |
3 onions |
1 bunch parsley |
3 red peppers |
0.5 (10 ounce) bag watercress |
0.5 (10 ounce) bag spinach |
2 tablespoons minced garlic |
5 beets |
1 lb baby carrots |
1 head cabbage |
3 tablespoons celery salt |
1/2 cup sugar |
1/4 cup salt |
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 1/2 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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