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Ingredientes

Cost per recipe $6.09 view details

Direcciones

  1. Peel and chop onions. Cut celery into half inch pcs, reserving leaves. Remove seeds from peppers and chop. Combine vegetables, add in salt and let stand several hrs or possibly overnight.
  2. Wash tomatoes and cut into quarters. Add in celery leaves, bay leaves, cloves and cayenne pepper. Combine with first vegetable mix. Heat till juice from tomatoes runs freely. Put through a food mill. Drain out all juice. Then press out about 1/2 of the pulp. Place juice, extracted pulp and lemon juice in a large kettle. Heat to boiling. Carefully ladle warm juice into warm jars, leaving 1/4 inch head space. Adjust caps. Process 45 min in a boiling water bath canner. Makes about 7 qts.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1514g
Calories 467  
Calories from Fat 25 5%
Total Fat 2.93g 4%
Saturated Fat 0.95g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 28398mg 1183%
Potassium 2396mg 68%
Total Carbs 108.41g 29%
Dietary Fiber 25.8g 86%
Sugars 49.31g 33%
Protein 14.5g 23%
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