Ingredients
40
40 servings
- •15 pounds fresh tomatoes
- •2 cups chopped celery
- •3 large onions, peeled and cut into chunks
- •1 green bell pepper, seeded and chopped
- •2 medium beets
- •4 carrots
- •3 cloves garlic, peeled
- •0.25 cup sugar
- •1 teaspoon black pepper
- •2 teaspoons prepared horseradish
- •0.33333334326744 cup lemon juice
- •6 quarts water, or as needed
- •1 tablespoon Worcestershire sauce, or to taste
- •1 cup white sugar
- •0.25 cup salt, or to taste
Instructions
- Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
- Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.
Nutritional Facts
Per 40 servings
- Calories: 67
- Carbohydrate: 16g
- Fat: 0g
- Fiber: 3g
- Protein: 2g
- Sugar: 12g
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