Post by carnation037 on Jan 27, 2003 11:36:59 GMT -6
40 pounds tomatoes cored and coarsely chopped 4 tablespoons celery seed 4 tablespoons whole allspice 2 tablespoons dried tarragon 2 tablespoons dried dill 2 tablespoons black pepper peppercorns 8 garlic cloves -- crushed 2 cups granulated sugar 1 cup lemon juice 2 tablespoons salt
Simmer tomatoes about 30 minutes in a large stockpot with a cover. Press tomatoes through a sieve or food mill. Return tomato purée to saucepot. Combine celery seed, allspice, tarragon, dill, peppercorns and garlic in a spice bag. Add spice bag, sugar, lemon juice and salt to stockpot. Simmer, covered, for 20 minutes. Remove spice bag. Carefully ladle soup into sterilized jars, leaving 1/2-inch headspace. Wipe rims. Cap and seal. Process quarts 45 minutes in a water bath canner. Yields about 10 quarts.