Tomato Juice Cocktail

 

10 quarts of tomatoes washed cored and cut into quarters

4 green peppers seeded and cut into chunks

2 carrots cut into chunks

4 small celery stalks cut into chunks

2 medium onions cut into chunks

Place tomatoes into a heavy duty stock pot, cook on high.  Place the remaining vegetables in the blender with 1 cup of water and puree.  Add pureed vegetables to the tomatoes.  Add 3 cups of water to the tomatoes and vegetables . Bring mixture to a boil and cook until tomatoes are soft.  Run the softened tomatoes and vegetables through a food mill.  Discard skin and seeds. 

Place juice back in the stock pot.

Add:

2 Tablespoons + 2 teaspoons canning salt

3 teaspoons season salt

1 1/2 teaspoons garlic powder

Bring juice to a boil and boil for 10 minutes.

Place 2 Tablespoons of lemon juice in each quart jar (This helps insure correct acidity).  1 Tablespoon for pint jars.  Pour hot juice into hot canning jars.  Place in hot water bath.  Process quarts for 45 minutes; pints 40 minutes.  (Start counting your processing time after the water in the canner has returned to a boil.)

Bread and Butter Pickles

 

 

16 cups of sliced (unpeeled) cucumbers

8 small onions sliced into rings

Place onions and cucumbers in a large bowl sprinkle with 1/2 cup canning salt.  Cover with ice cubes and let set 3 hours.

In a stock pot combine:

5 cups sugar

1/2 teaspoon celery seed

2 teaspoons mustard seed

1 1/2 teaspoons tumeric

1 teaspoon ground cloves

5 cups apple cider vinegar

Bring the brine to a boil.  Drain and rinse the cucumbers and onions.  Add the cucumbers and onions to the brine and bring back to a boil.  Fill hot jars with cucumbers, onions, and brine.  Leave 1/4 inch head space. Process in a hot water bath 10 minutes.  (Start your count time after the water in the canner has returned to a boil.)

Yield: 6-7 pints