Yield: 1 servings
Measure | Ingredient |
---|---|
25 pounds | (11kg) tomatoes |
\N \N | Fresh dill |
\N \N | Fresh parsley |
\N \N | Fresh basil |
Wash and drain fresh ripe tomatoes. Peel, core and cut into small pieces, simmer until soft. Press tomatoes through a food mill.
Reheat almost to boiling. Pour into hot jars, leaving ¼ inch (6mm) headspace. Add a sprig of fresh herbs to each jar. Adjust caps.
Process 35 minutes in boiling water bath. Yield: about 6 quarts.
(5700 mL). 22 calories per ½ cup (120mL) serving. From: Ball Blue Book Shared By: Pat Stockett
Submitted By PAT STOCKETT On 09-30-94