Full recipe makes 14 to 16 quarts
100-120 tomatoes
7 onions - quartered
12 stems celery - cut into pieces
21 whole cloves
14 sprigs parsley
Half Recipe makes 7 to 8 quarts
50-60 tomatoes
3 1/2 onions - quartered
6 stems celery - cut into pieces
11 whole cloves
7 sprigs parsley
Cook and strain through folly food mill.
For full recipe add:
1 cup sugar
1 teaspoon black pepper
1 cup butter
1 cup flour
2 Tablespoons salt
For half recipe add:
1/2 cup sugar
1/2 teaspoon black pepper
1/2 cup butter
1/2 cup flour
1 Tablespoon salt
Let boil, jar, & seal