This recipe for Tomato Juice, by Joan Erps, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
about 30 ripe tomatoes 3 large onions 3 bay leaves 5 tsp. salt 3 tbsp. sugar 1 Tbsp. celery salt 1 Tbsp. vinegar 1 Tbsp. worchestershire sauce 1 1/2 tsp. horseradish
Cook the tomatoes with the onion and bay leaves. Put through foley food mill or strainer. Add the seasonings and stir well. Pour into hot jars and seal. Pressure can at 5 lbs. for 5 minutes or water bath for l5 minutes to seal.
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