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    Snappy Tomato-Juice Cocktail


    Source of Recipe


    Internet

    List of Ingredients




    -1/2 tsp black peppercorns
    -2 dried whole hot red peppers
    -1 garlic clove, crushed
    -10 lbs firm ripe tomatoes
    -3 chili peppers or 1 (4oz) can whole green chilies
    -1/2 cup chopped onion
    -1/2 cup chopped celery with leaves
    -6 tbl lemon juice
    -1 tbl salt
    -1 tsp sugar
    -1 tsp paprika
    -1 tsp Worcestershire sauce

    Recipe



    -On 3 layers of cheesecloth, combine peppercorns, red peppers, and garlic.
    -Gather up sides and tie with cotton string.
    -Set aside.
    -Wash tomatoes and remove stems and cores.
    -Cut 4-6 tomatoes into quarters, or enough to cover bottom of a 8-qt. pot.
    -Use a wooden spoon to stir and crush tomatoes until juices begin to flow.
    -Cut and add remaining tomatoes.
    -Bring to a boil over med-high heat.
    -Add green chilies, onion and celery.
    -Add spice packet.
    -Reduce heat to low; simmer until veggies are soft, about 45 min.
    -Remove and discard spice packet.
    -Press veggies through a food mill or sieve into a 4-qt. pot.
    -Discard pulp and seeds.
    -Stir in remaining ingreds.
    -Bring juice to a boil over med-high heat.
    -Pour hot juice into hot sterilizd 1-1/2 pint jars, leaving 1/4" headspace.
    -Process in pressure cooker @ 5lbs. for 15 minutes for pints
    -Makes about 6 pints.




 

 

 


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