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MyCookbook Member: Tummyummy
Recipe Category: Canning & Preserving
Recipe Preparation Level: moderate
1 1/2 tsp. whole cloves
1/2 cinnamon stick
1 tsp. celery seed
1 c. white vinegar
8# whole, fresh tomatoes (about 24-25) OR 2 qts. tomato juice (canned)
1 large onion, chopped
1/4 tsp. cayenne powder
1 c. sugar
4 tsp. salt
In small saucepan, mix cloves, cinnamon, celery seed and vinegar. Cover, bring to boil, remove from heat and set aside.
Wash and core tomatoes (OR, if using tomato juice), place in large kettle. Add onion and cayenne. Bring to boil; cook 15 minutes, stirring occasionally. Put tomatoes through a food mill or sieve.
Add sugar to juice; bring to boil, then simmer briskly for 1 1/2-2 hours or till reduced by half. (You may want to use a ruler to be sure.)
Strain the vinegar mixture into reduced tomato juice. Discard the spices. Add salt. Simmer about 30 minutes or till of desired consistency. Stir often to prevent scorching.
Fill hot pint jars to within 1/2 inch of top. Place lids on and process in boiling water bath 5 minutes, (timed AFTER water returns to boil). Makes 2 pints.
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