Tomato mixture

Pat Rota

"This is a recipe to use up overripe or excess tomatoes for later use by preserving. This mixture of ingredients achieves the necessary acidity for water bath processing. Do not use the varieties of tomatoes listed previously with pH values near or above 4.6. Do not add any more pepper, onion, or celery than indicated. This will reduce the acidity of the mixture."
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1 h servings
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Original recipe yields 7 servings

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  1. Procedure
  2. Simmer the vegetables for 10 minutes. Pack into clean, hot canning jars.
  3. Leave a 1/2-inch headspace. Apply two-piece canning lids following the
  4. manufacturer's instructions. Process using the methods and times given
  5. for Minnesota Methods, "Whole or Halved Tomatoes Packed Raw Using a
  6. Water Bath or a Pressure Process."


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