1 gallon of tomatoes, peeled
48 oz Tomato juice (would be optional depending how juicy you want it)
1 head celery, chopped
5 medium onions, chopped
3 red peppers
1 green pepper
salt to taste
1/2 cup vinegar
1/2 cup ketchup
1/2 cup sugar ( less)
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 tsp mustard seed
For Italian stewed tomatoes add:
2 tsp. Oregano
2 tsp. Basil
Bring to a boil then simmer till mushy. Pour into sterilized jars.
Process in water bath for 30-40 minutes.
This can also be frozen intstead of canned.
Yield: approx. 4-5 quarts
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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