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Apricot Slims
1 cup thick apricot puree
1/3 cup coconut
1 tablespoon orange juice
1 tablespoon finely chopped almonds
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 pre-
vent 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 min-
utes for pints. Plain tomato juice should have lemon or vinegar added (2 tsp
per quart) and should be processe
d
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 top of the jar. Process in a pressure cooker at
10 lbs. of pressure for 30 minutes for quarts and 20 minutes for pints.
