TOMATO SOUP

 

14 quarts ripe tomatoes 14 tablespoons flour
7 medium-sized onions 14 tablespoons butter
1 stalk celery 3 tablespoons salt
14 sprigs parsley 8 tablespoons sugar
3 bay leaves 2 teaspoons pepper

WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.

Jalapeño Sauce
 

5-6 hot jalapeño peppers (9-12 TAM mild)
1 gallon tomato, peeled
3 onions
4 bell peppers
3 cloves garlic
1/4 cup canning salt
1 tablespoon black pepper
1 cup white vinegar

(Makes: 11-12 pints)

Peel and cut up tomatoes. To peel tomatoes drop into boiling water, leave for 1 1/2 or 2 minutes, put into ice water. Chop other ingredients in food processor or by hand. Combine all ingredients and bring to boil. Simmer for 1 1/2-2 hours. Pour into jars, then seal.

CHILI SAUCE 1
 

3 quarts chopped tomatoes
* 1 cup hot peppers (without seeds)
measure, then chop fine
4 bell peppers, chopped
1 1/2 large onions, chopped
7-8 garlic cloves
2 Tablespoon salt
1/2 Tablespoon black pepper
*1/2 Tablespoon red pepper
1 Tablespoon sugar
2 Tablespoon oil
1/4 cup vinegar
1/2 Tablespoon cumin powder
1 Teaspoon paprika
1 Teaspoon chili powder

Mix all together and cook (simmer) until the desired thickness is reached (25-30 minutes). * adjust to taste.

GRANDAD LOVES FRIED TOMATO FRITTERS
 

10 to 12 small Porter (golf ball-size) tomatoes (green or ripe)
which have been cubed or chunked into bite-size.
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon cider vinegar
1/4 teaspoon black pepper
1/8 teaspoon garlic powder or onion flakes (optional)
1/4 cup flour
1/4 cup crushed cornflakes
1 Tablespoon crumbled crisp bacon
1/3 cup butter or corn oil

Mix well your cut tomatoes, flour, cornflakes, salt, pepper, sugar, vinegar, (onion/garlic), crumbled bacon, (butter or corn oil). Then take heaped tablespoons full of mixture. Place into palm of hand to shape into rounds about 1/2 inch thickness. Place into medium preheated non-stick coated skillet. Cook until desired golden brown. Turn only once. Will serve 4 persons.

Serve hot as side dish, or with honey or molasses.

TOMATO ONION RELISH "HOT STUFF"

6 - 8 medium size ripe tomatoes, peeled and cut into 1/8's or 1/4's
3 - 4 large yellow or white onions, peeled and sliced cross-ways thin (1/8 inch not too thin)

MIX TOGETHER IN CUP AND STIR
1/3 or 3/4 cup apple cider vinegar 1/3 or 3/4 cup hot water 3 tablespoons sugar

1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Peel tomatoes and cut into "quarter size" pieces. Peel onions and cut cross ways into thin slices. add to tomatoes. Also add vinegar mixture. Start cooking and continue over medium heat. Stir as it heats to break up onion slices and to keep from sticking to pan. As it heats, add salt and pepper and stir easily. You can taste the juice and if you want it hotter with pepper, add some. Be careful of red pepper. Cook until onions seem tender, turn yellowish. Don't over-cook -- about 30-35 minutes. As soon as it cools some, put in glass jars. Seal and keep in refrigerator.

SWEET TOMATO RELISH

40 ounces tomatoes (canned or fresh)
3 onions (chopped)
3 or 4 sliced sweet peppers
2 small hot peppers
2 cups sugar
1 cup of vinegar
cloves and stick cinammon
1 teaspoon of salt
cook until desired thickness

RIPE TOMATO RELISH
24 ripe tomatoes (peeled and chopped)
6 sweet peppers -- chopped
6 hot peppers -- chopped
8 onions --- chopped
2 1/2 cups sugar
1/4 teaspoon allspice
1 pint vinegar
3 teaspoons salt
2 teaspoons celery salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves

Combine, cook, stir often until thick (4-5 hours), put in sterile jars and seal

LILY MAE'S PEAR RELISH
Chop before measuring:
10 1/2 cups chopped pear
1 1/2 cups of bell pepper
3 cups of onions
6 small hot, red peppers
Add together 3 cups sugar, 2 cups white vinegar, 1 tablespoon celery seed, 2 tablespoon prepared mustard, 2 teaspoon salt

Boil then add pear mixture

Cook 30 minutes

CHILI SAUCE 2

12 large tomatoes (peeled)
3 large sweet peppers
3 large onions
6 small hot peppers
2 cups of sugar
2 cups of vinegar
1 teaspoon cloves ground -- some salt
1 teaspoon nutmeg
1 teaspoon celery seed
1 teaspoon allspice

-- boil tomatoes awhile
-- add peppers and onions chopped fine
-- add vinegar and sugar
-- cook slowly
-- add spices and simmer till thick (4-5 hours)

MISS LONG'S PEAR RELISH

This recipe is very old and comes from a friend in Titus County.
12 large pears, peeled, cut into pieces and ground
6 red bell peppers, seeded and chopped
6 green bell peppers, seeded and chopped
6 large onions, chopped
2 cups sugar
1 cup vinegar
2 tablespoons salt

Mix all the ingredients together in a big pot and cook them until the mixture is thick (about 1 hour). Stir frequently.

Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.


CORN RELISH
This recipe makes use of corn that was perhaps a little tough or otherwise not as fit for boiling and eating right off the cob.

5 cups corn, freshly cut from the cob and drained
5 cups fresh tomatoes, chopped
1 cup cucumber, unpeeled and chopped
1-1/2 cups onion, chopped
1 cup green pepper, chopped
3/4 cup sugar
2/3 cup cider vinegar
1 teaspoon mustard seed
1 teaspoon salt

Mix all the ingredients in a large pot and bring them to a hard boil. Remove the pot from the heat immediately.

Ladle the relish into hot, sterilized pint jars, cover, and process in a boiling water bath for 10 minutes.

RIPE TOMATO RELISH

All of these relishes go best with beans or peas, but they're good enough to eat with anything.

1 peck of ripe tomatoes, blanched, peeled, and chopped (about 40 to 45 tomatoes)
8 onions, chopped
1 tablespoon salt
2 cups sugar
2 cups vinegar
3 green bell peppers, cored and chopped
3 red bell peppers, cored and chopped

Mix all the ingredients together in a large pot, bring to a boil, then reduce the heat and simmer until thick (about 3 hours).

Pour the relish into hot, sterilized pint jars, cover, and process in a boiling bath for 15 minutes.

RAW TOMATO RELISH
When it's just too hot to cook, you can still put up a tomato relish using this recipe.

8 pounds ripe tomatoes, blanched, peeled, and chopped (about 25-30 tomatoes)
3 medium onions, chopped
1 small red hot pepper, chopped
6 cups brown sugar
2 tablespoons mustard seed
1/2 tablespoon celery seed
1/2 cup salt
2-1/2 cups vinegar

Combine the chopped vegetables in a big bowl, sprinkle them with the 1/2 cup salt, and stir. Let the mixture stand for 2 hours. Then pour it into a jelly bag and let it drain overnight or until the mixture is entirely dry.

When the vegetables have drained dry, mix the sugar, vinegar, and spices in a pot and heat them until dissolved, stirring occasionally. Pour this liquid over the drained vegetables, stir, and ladle the relish into hot, sterilized pint jars. Cover and process in a boiling bath for 15 minutes.*

*We suggest pressure canning tomato relishes at 10 pounds pressure for 10 minutes.

CHOW CHOW
A good way to use green tomatoes, this chow chow is a spicy and hot accompaniment to beans and peas.

1 quart green tomatoes, chopped (about 6 to 8 tomatoes)
2 sweet green peppers, chopped
2 large mild onions, chopped
1 small head cabbage, chopped
1/2 cup salt
3 cups vinegar
2-1/2 cups brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seed

Grind the chopped vegetables. Add the salt to them, and let the mixture stand overnight.

Drain the vegetable mixture in a jelly bag, pressing out all the liquid you can. Transfer the vegetables to a large pot. Add the vinegar, brown sugar, mustard, tumeric, and celery seed and bring to a boil. Reduce the heat and simmer for one hour. Stir frequently.

Pour the relish into hot, sterilized pint jars, cover, process 15 minutes in a boiling bath.

PICCALILLI
Most piccalillis are made with cucumbers, but East Texans cleverly adapted this recipe to meet their own needs. This is a sweeter relish than some.

4 quarts green tomatoes, finely chopped (about 20-25 tomatoes)
1/2 head cabbage, finely chopped
1/2 cup pickling salt
enough water to cover the vegetables
1 quart cider vinegar (4 cups)
1-1/2 cups brown sugar
1/2 tablespoon mustard seed
1/2 tablespoon cinnamon
1 tablespoon black pepper
1/8 teaspoon red pepper
1/2 tablespoon allspice
1 tablespoon ginger

Combine the vegetables and salt; cover with water, and soak overnight. Drain and rinse the vegetables.

Combine the remaining ingredients in a large pot and bring them to a boil; add the drained vegetables and return the mixture to a boil. Reduce the heat and simmer until the vegetables are tender (about 30 minutes).

Pack the hot mixture into hot, sterilized pint jars. Cover, and process in a boiling bath for 15 minutes.

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