Tomato Cocktail (Juice) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 bushel tomatoes
1 stalk celery
4 mango Peppers
6 medium onions
4-6 hot peppers
2 large carrots
1 stick cinnamon
4 bay leaves
10 cloves
6 all spice
1 1/2 cups sugar
1 cup vinegar
3/4 cup salt
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Directions: |
Directions: Juice up 1 bushel of washed tomatoes. Wash and cut up all other vegetables. Use gloves when handling the peppers. In a pressure cooker add all the remaining vegetables. Make a bag out of cheese cloth and add cinnamon sticks, bay leaves, cloves and all spice. Tie up bag and put in the cooker with vegetables add 2 cups of water to the cooker. Close up and cook about 15 minutes. When pressure goes down remove the bag from the mixture and throw it away. Put the cooked vegetables in a blender and Puree while warm. Add this vegetable puree to the tomato juice and mix thoroughly in a large pan. Add the 1 1/2 cups sugar, 1 cup vinegar and 3/4 cup salt. Get hot and put in prepared quart jars and put lids on jars while hot. Use a water bath canner to finish canning the juice. Hard boil for 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:14 quarts |
Preparation
Time: |
Preparation
Time:2-3 hours |
Personal
Notes: |
Personal
Notes: Great Soup Base! Good Bloody Marys too.
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