West Bend Back to Basics NUTRI STEAMER L5725A 01/09 - Manual (Page 13)

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TOMATO SAUCE
2 quarts Tomato puree
1 cup Vinegar
½ cup Sugar
2 tsp. Whole allspice
2 sticks Cinnamon
1 tsp. Whole cloves
1½ tsp. Paprika
1 tsp. Dry mustard
1 tsp. Salt
¼ tsp. Cayenne pepper
Combine puree, vinegar, and sugar. Tie the whole spices in a cheese cloth bag and
add to the tomato mixture. Add the remaining ingredients and cook until thick, about
one hour. As the mixture thickens, stir frequently to prevent sticking. Remove the
spice bag. Pour the boiling hot mixture into hot jars leaving ½” space at the jar top.
Process for 15 minutes in a Steam Canner or Water-bath canner to ensure sealing.
Makes 2 to 3 pints.
CAUTION: Any vegetable juices to be stored should be processed in a pressure
cooker at 10 lbs. of pressure for 30 minutes for quarts, and 20 minutes for pints.
Plain tomato juice should have lemon or vinegar added (2 tsp. per quart) and should
be processed in a Steam Canner or Water-bath canner for 15 minutes. This will
eliminate the risk of botulism.
TOMATO SOUP
7 quarts Peeled, cored tomatoes
3 cups Chopped onions
3 sticks Celery
2 Red peppers
4 Grated carrots
Add ingredients to the food basket. Puree the leftover pulp in a blender. Add to the
clear juice until the consistency suits you. Pour into the canning jars, leaving a 1-
inch space at the top of the jar. Process in a pressure cooker at 10lbs. of pressure
for 30 minutes for quarts or 20 minutes for pints.
Pumpkin or Squash – Cut, seed, and wash pumpkin or squash. Put in a juicer and
steam until soft. Scoop out the pulp and put in the blender with enough juice to
make the blender run. The mixture may be frozen for future use in pies.