"Hunger is the best sauce in the world."--Cervantes

V8, V10, V11, V13 Recipe

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This recipe for V8, V10, V11, V13, by , is from Prairie Life in 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
22 pounds tomatoes (1)
3/4 c. diced carrots (2)
3/4 c. chopped celery (3)
3/4 c. chopped green pepper (4)
1/2 c. chopped onion (5)
1/4 c. chopped parsley (6)
Bottled lemon juice (7)
2-3 sliced jalapeño peppers (with or without seeds-depending on how hot you like your juice) (8)
4 to 5 cloves garlic (9)
1/4 c. fresh thyme (10)
2 T. black pepper corns (11)
1/2 c. chives (12)
Cilantro, Basil, Oregano, ? (13)

Directions:
Directions:
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes plus; until vegetables are softened. Stir frequently to prevent sticking. Press mixture through a sieve or food mill. Heat juice 5 minutes at 190ºF. Do not boil. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Add 2 Tablespoons bottled lemon juice to each quart jar. Add 1 Tablespoon bottled lemon juice to each pint jar. Adjust two-piece caps. Process pints 40 minutes, quarts 45 minutes, in a boiling-water canner.

Number Of Servings:
Number Of Servings:
14 pints or 7 quarts
Personal Notes:
Personal Notes:
You can personalize your own V#. The first 7 ingredients are required. Anything after that is just for fun.

 

 

 

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