Victorio VKP1148 Aluminum Steam Juicer (Glass Lid) - Manual (Page 14)

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Blend apricot puree and coconut in a blender. Add in orange juice and mix
well. Divide into four equal parts and chill. Working one part at a time, roll
with your palms on a board sprinkled with the almonds into a rope about
16” long. Cut diagonally into 2” pieces.
Tomato Sauce
2 quarts tomato puree 1 cup vinegar
1/2 cup sugar 2 teaspoons whole allspice
2 sticks of cinnamon 1 teaspoon whole cloves
1 1/2 teaspoon paprika 1 teaspoon dry mustard
1 teaspoon salt 1/4 teaspoon cayenne pepper
Combine puree, vinegar and sugar. Tie the whole spices in a cheese cloth
bag and add 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 1/2” space at the 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. Consult a
reputable cookbook or food-preserving manual for more information.
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 top of the jar. Process in a pressure cooker at
10 lbs. of pressure for 30 minutes for quarts and 20 minutes for pints.