John Myers
Ingredients for 1 servings:
- 10 kg tomatoes
- 1 kg onion(s)
- 300 ml apple cider vinegar
- 300 g brown sugar
- 70 g paprika powder, hot
- 70 g paprika powder, hot
- 10 g garlic powder
- 3 g clove powder
- 4 g nutmeg
- 2 packs of preserving aid
- 70 g salt
- possibly Tabasco
Instructions
Working time approx. 2 hours; Rest time approx. 4 hours; Total time approx. 6 hours
I use a pressure cooker with a juicer attachment. Halve the tomatoes and cut the onions into eighths. Then juice everything while it’s still hot for about 4 hours and puree it finely in a blender (makes about 4.5 kg of tomato puree). Now add the remaining ingredients and mix everything well. I fill screw-top jars with the tomato puree up to the brim, which I heat briefly in the microwave until the lids bulge slightly. After cooling, the jars are vacuum-sealed and will keep for 1 year (my blender even crushes the seeds—I’ve never noticed a bitter aftertaste because of this). I add salt, sugar, paprika, and Tabasco to taste to the tomato juice and fill a few soda bottles. The juice will keep in the refrigerator for about 14 days. Of course, the jars can also be boiled.
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