4 quarts chopped, peeled and cored tomatoes
3 1/2 cups chopped onions
2 1/2 cups chopped celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 tablespoon whole cloves
1 garlic clove
1 cup brown sugar
2 teaspoons salt
Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves
and garlic in a large saucepot.
Simmer until soft. Press through a sieve or food mill. Add sugar and salt.
Cook over medium heat 15
minutes. Carefully ladle hot soup into hot jars, leaving 1-inch headspace.
Wipe jar rim clean. Place lid on
jar with sealing compound next to glass. Screw band down evenly and firmly
just until a point of
resistance is met – fingertip tight.
Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.
Yield: about 4 pints.
For altitude adjustment increase pounds pressure as indicated below:
Weighted Gauge Canner
0-1,000 ft………….10
1,001 – 2,000 ft……15
2,001 – 4,000 ft……15
4,001 – 6,000 ft……15
6,001 – 8,000 ft……15
8,001 – 10,000 ft…..15
Dial Gauge Canner
0-1,000 ft…………..11
1,001 – 2,000 ft ……11
2,001 – 4,000 ft…….12
4,001 – 6,000 ft…….13
6,001 – 8,000 ft…….14
8,001 – 10,000 ft…...15