Quarter, stem and remove pith from tomatoes. Bring to a fast boil. Drain overnight in a suspended cheesecloth bag. Run through Victorio Strainer. To the pulp add remaining ingredients. Boil and stir until thick or it may be canned after 10 minutes boiling time. Can in sterile cans. Hot water bath 15 minutes. Source: Harriet Dormish Typos by Neysa Posted to MM-Recipes Digest by
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|Serving Size: 1 Serving (1539g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 22 (0%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 403.7mg||14 %|
|Potassium 2589.9mg||68 %|
|Total Carbohydrate 1334.9g||393 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 1318.6g|
|Protein 8.1g||12 %|
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Calories per serving: 5206
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