Yield: 1 servings
|3 pounds||To 3-1/2 lb whole Makes 1 quart|
1. Select firm, sound, ripe tomatoes.
2. Wash well, core, and cut into quarters or chunks.
3. Simmer until tender, about 5 to 10 minutes.
4. Put through a food mill or strainer. Cool.
5. Pour into containers, leaving ¼ inch head space for pints, ½ inch for quarts. Seal, label, and freeze.
6. Thaw and stir to serve.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-03-95