Post by Julie on Sept 7, 2002 8:31:37 GMT -6
3 gals. chopped tomatoes
14 stems celery
14 sprigs parsley
12 bay leaves
8 med. sized onions
20 whole cloves (optional)
1 1/4 c. flour
1 1/2 c. sugar
1 tsp. pepper
3 tbsp. salt
1/4 lb. butter
Cook tomatoes, onions, celery, and parsley together until soft. Strain. Mix flour, sugar, salt, and pepper with 2 cups water to form a paste. Add flour paste to tomato mixture. Bring to a boil and add butter. Pour into sterilized jars and seal.
14 stems celery
14 sprigs parsley
12 bay leaves
8 med. sized onions
20 whole cloves (optional)
1 1/4 c. flour
1 1/2 c. sugar
1 tsp. pepper
3 tbsp. salt
1/4 lb. butter
Cook tomatoes, onions, celery, and parsley together until soft. Strain. Mix flour, sugar, salt, and pepper with 2 cups water to form a paste. Add flour paste to tomato mixture. Bring to a boil and add butter. Pour into sterilized jars and seal.