6 sweet onions, fine dice + 3 large garlic cloves
1 bunch celery, fine dice
8 quarts fresh tomatoes (or 5-6 quarts of juice) *I coarsely chop mine in quarters leaving the stems on them since I’m putting them through a food mill.(meat grinder on the kitchen-aide)
1/2 cup vanilla sugar (white will work)
2 Tablespoons sea salt
1 cup butter or 1 cup olive oil
1 cup flour or ¾ cup ClearJel
1/4 cup fresh lemon juice
1. Chop onion& celery. Place in large kettle w/ just enough water to keep them from burning. While this simmers, cut tomatoes (remove stems if not using strainer).
2. Add tomatoes to kettle & cook until tender.
3. When tender put through Victorio or Squeezo (or similar food mill) strainer. (reserve 2 cups for mixing with butter/flour)
4. Return to kettle, add lemon juice, sugar & salt.
5. Cream butter and flour together& mix thoroughly with two cups of reserved juice (chill so it’s cold), until dissolved (or blend together in a blender), to avoid lumps of flour in the juice. Add butter/flour mixture to warmed tomato juice. (Add before it’s hot, to avoid lumps of flour!). Stir well.
6. Heat just until hot. (If it gets to a boil, it can make the flour lumpy). Just prior to boiling, turn off the burner. (It will continue to thicken as it cools.).
7. Ladle into hot jars with 1/4 head-space, close securely with lids.
8. Put in canner & process 30 minutes (start timing when it’s at a ‘rolling’ boil).
9. Remove from canner & allow to set until sealed (approx. 12 hours) To serve, mix equal parts tomato concentrate to milk, and add 1/2 t. of baking soda per pint as it cooks (1 t. per quart). I actually prefer to add chicken stock to mine instead of milk & baking soda. I serve with a sprinkle of freshly grated Romano cheese, a sprinkle of cayenne and a little freshly ground black pepper.
**Some people say this isn’t long enough in a canner, some people say you should only pressure can this recipe. I’m happy with it and am quite comfortable making it and processing it in this way. If you’re uncomfortable with this method use whatever canning method you’re comfortable with.
Pressure canning 30 minutes at 5# pressure is Ideal, but if the butter or fat is reduced and if the lemon juice from *non-meyer lemons are used at the rate of 2 tablespoons per quart. It could be canned by water bath. Error on the side of safety. Water bathed cooled and stored in the fridge is what I plan to do.
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