I've picked some more tomatoes, about 18 lbs. worth. When I get 30 lbs. worth, I'm going to make this recipe:
Makes about 9 pints.
- 6 cloves garlic, minced
- 1 cup chopped onions
- 1 cup green bell pepper, chopped
- 2 tbls. oregano
- 4 tbls. fresh parsley, minced
- 2 tsp. black pepper
- 4 tsp. salt
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 30 pounds whole tomatoes (1 lug)
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large uncovered pot for 20 minutes. Press through a sieve or food mill.
In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.
Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
- Pints 20 minutes
- Quarts 25 minutes
Note: Do not increase amounts of vegetables