Difficulty: Easy - for beginners
20 pounds tomatoes - (abt 3 doz large) -- cored, and
2 tablespoons celery seed
2 tablespoons whole allspice
1 tablespoon dried tarragon
4 garlic cloves -- crushed
1 cup sugar -- or to taste
1/2 cup lemon juice -- plus
2 tablespoons lemon juice
2 tablespoons salt
Prepare Ball brand or Kerr brand jars and closures according to
Simmer tomatoes about 30 minutes in a large covered saucepot. Press
tomatoes through a sieve or food mill. Return tomato purée to saucepot.
Combine celery seed, allspice, tarragon and garlic in a spice bag. Add
spice bag, sugar, lemon juice and salt to saucepot. Simmer, covered, for
20 minutes. Remove spice bag.
Carefully ladle hot bisque into hot jars, leaving 1/2-inch headspace.
Wipe jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.
Process quarts 45 minutes in a boiling-water canner. At elevations higher
than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet
This recipe yields about 5 quarts.
To serve: Heat bisque and top with grated parmesan cheese or sour cream