5 quarts chopped tomatoes (Big Boy, Big Girl, Wisconsin 55)
2 stalks celery; chopped
1 large diced onions
3 bay leaves
3 Tablespoons dry parsley
Cook above ingrediants in pot until mushy. In Foley grinder strain mush to juice. Discard waste (skins). Add the following to the juice:
1 Tablespoon Worsechester
1 Tablespoon lemon juice
1 Tablespoon salt
Bring juice to boil in large pot.
Tools:
small pan for lids, filled with boiling water
medium pan for sanitizing jars and removing tomato skins, filled with boiling water
very large pan for "processing" jars, filled with boiling water
large pan for juice mixture
cooling area where jars will not be disturbed
Have twice as many jars as you think you need. "Yields 5 pints" but sometimes more.
Boil lids in small pan of water. Boil water in medium pan and pour over jar rims and into jars. Empty water from jars.
Add juice to jars, ensuring a clean screw lid before closing. Screw caps tightly.
"Processing:" Submerge jar of juice in boiling water for 15 minutes (pints) or 30 minutes (quarts). After removing, allow to cool overnight (lids will pop if sealed correctly).