Putting Food By - Janet Greene [91]
How much of which of the usual vegetables is added for interest of course depends on the family’s taste. However, density of the pack is an important factor in any timetable for processing. Therefore we say that the total amount of several added vegetables should not exceed one-fourth the volume of tomatoes in the mixture. For example, to 8 cups of prepared cut tomatoes we would add no more than 1 cup chopped celery, ½ cup chopped onion, and ½ cup chopped green pepper. Incidentally, this balance of added vegetables also makes for good flavor.
(Although tomatoes with zucchini squash is a popular side dish, the amount of squash added is generally so large that this mixture is better if you combine canned squash with as much canned stewed tomatoes as you like, and the two are heated together just before serving.)
GENERAL HANDLING
Pressure Canning only. Use Hot pack only.
To avoid diluting acidity or flavor, it’s a good idea to prepare 3 or 4 cups of Tomato Juice (see Chapter 8) to have ready in case you need extra hot liquid when filling the containers; or use canned juice, heated.
Wash, peel, core, and cut the tomatoes in quarters or smaller, saving the juice; measure. Add the desired proportion of well-washed, coarsely chopped celery, finely chopped onions, or chopped seeded green peppers. Combine the vegetables in a large enameled stainless steel kettle and boil them gently in their own juice without added water for 10 minutes, stirring to prevent sticking.
HOT PACK ONLY, IN PINT JARS
Ladle boiling hot into clean hot pint jars, leaving ½ inch of headroom. Add ¼ teaspoon citric acid (or 1 tablespoon white vinegar). (Optional: add ½ teaspoon salt to pints.) If there is too little free liquid, make up the difference with boiling tomato juice, not water. Adjust lids; process. After processing, remove jars; complete seals if using bailed jars.
With only onion added, Pressure-process at 10 pounds (240 F/116 C)—25 minutes for pints.
With celery added, Pressure-process at 10 pounds (240 F/116 C)—30 minutes for pints.
With green peppers added, Pressure-process at 10 pounds (240 F/ 116 C)—35 minutes for pints.
• Adjustment for my altitude_________________.
Annette Pestle’s Tomato Juice Cocktail
About 7 quarts
This is delicious as a juice appetizer or as a base for aspic. The herb seasonings may be varied, and of course the salt is optional, but NEVER decrease the proportion of tomato-juice-plus-added-acid to the total amount of vegetables. Annette says she has never had this cocktail separate after it sits in properly cool storage; but in case yours does, just give it a good shake.
Quart jars are worthwhile to have on hand with this, even for a small family.
Remember: never process different sizes of containers in the same batch.
Use a Boiling–Water Bath. Use Hot pack only.
To make about 7 quarts of cocktail, you’ll need 8 quarts of cut-up tomatoes. Wash thoroughly the firm-ripe unblemished tomatoes; remove stems, blossom ends, and cores; cut in small pieces. In a large enameled kettle simmer the tomatoes over low heat until soft; put through a fine sieve or food mill to remove skins and seeds, and set the strained juice aside. Rinse the kettle, and into it measure 2 cups of the strained juice, add 2 diced medium onions, 1¼ cups diced celery (including a few leaves), 1 large seeded and chopped green pepper, 3 bay leaves, 8 or 10 fresh basil leaves (or 2 teaspoons dried basil), ½ teaspoon ground pepper, 3 tablespoons sugar, and 2 teaspoons Worcestershire sauce. (Optional: 4 teaspoons salt.) Boil over medium heat—stirring, and adding extra juice as needed to keep the mixture from sticking—until soft, about 30 minutes. Pick out the bay leaves, then press the vegetables through a fine sieve or food mill or purée in batches in a blender or food processor. Add 3½ teaspoons crystalline citric acid (or ⅔ cup bottled lemon juice) and the rest of the tomato juice. Bring to simmering.