- Yield: 10 to 12 cups
- 1/2-- bushel firm ripe tomatoes, washed and cut into pieces
- 2large onions
- 1bunch celery, cut up
- 15whole cloves
- 2teaspoons mustard seed
- 1teaspoon whole peppercorns
- 1-- bay leaf
- 1/2cup sugar
- -- Salt to taste (about 1 teaspoon to 1 quart juice)
- Combine first 7 ingredients; cook until soft and the juice flows freely. Press through a fine sieve. Add sugar and salt to the strained juice; bring to a good boil. Fill sterilized jars and seal at once with sterile lids.
Recipe reprinted with permission from the Garden Club of Lexington’s Bluegrass Winners (the Garden Club of Lexington, Kentucky, 1985).