24(1 peck) fresh tomatoes, blanched, peeled, seeded, and crushed
6 carrots diced
6 stalks celery diced
1 large onion diced
1/2 head cabbage shredded
1/2 head lettuce shredded
1 bunch parsley chopped
6 clove garlic crushed
3 jap peppers chopped
3 tbsp horse radish grated
3 tbsp Worcestershire sauce
Combine all ingredients into a large stock pot and simmer for 2 hours stirring occasionally. Puree mixture using a blender or food processor until you achieve a smooth consistency. Return mixture to stock pot and add water to if needed to get a "juice" consistency and simmer for another 1/2 hour. Ladle into qt sized canning jars (approx 6) with lids and bands and process.
This is a very tasty product and can be used as a bloody Mary base or spaghetti sauce base or just have some with your breakfast.
6 carrots diced
6 stalks celery diced
1 large onion diced
1/2 head cabbage shredded
1/2 head lettuce shredded
1 bunch parsley chopped
6 clove garlic crushed
3 jap peppers chopped
3 tbsp horse radish grated
3 tbsp Worcestershire sauce
Combine all ingredients into a large stock pot and simmer for 2 hours stirring occasionally. Puree mixture using a blender or food processor until you achieve a smooth consistency. Return mixture to stock pot and add water to if needed to get a "juice" consistency and simmer for another 1/2 hour. Ladle into qt sized canning jars (approx 6) with lids and bands and process.
This is a very tasty product and can be used as a bloody Mary base or spaghetti sauce base or just have some with your breakfast.