Recipe by Dib's
This recipe is for a pressure canner and IS NOT suitable for a water bath canner.
Top Review by Lucky in Bayview
This was a simple and tasty recipe. We tasted it and decided to Dr. it up a bit. We added 1 teaspoon of garlic powder, onion powder and cayenne and a squeeze of lemon. I can't wait to pop open a jar and serve it with a grilled cheese sandwich for a quick, comfort food meal. Thanks for posting the recipe.
- 4 quarts cored, peeled and chopped ripe tomatoes
- 3 cups chopped onions
- 2 cups chopped celery
- 2 cups chopped red bell peppers
- 1 1⁄2 cups sliced carrots
- 2 teaspoons salt
- 1 teaspoon dried basil or 2 teaspoons fresh basil
- 1 bay leaf
Directions See How It's Made
- In a large pot cook tomatoes until soft.
- Press through a food mill.
- In a saucepan combine all of the other veg and add enough water to just cover.
- Cook to tender, drain and put veg thru a food mill.
- Now combine the two puree's and add salt and herbs.
- Bring to a boil, reduce to a simmer and cook slowly until thick, stirring frequently to prevent sticking.
- Remove bay leaf.
- Ladle into clean hot jars leaving 1/2 inch head space.
- Process in a pressure caner 20 minutes at 10 pounds pressure at altitudes up to 2000 feet.