INGREDIENTS
•
15 pounds ripe tomatoes
•
1/4 to 1/2 cup lemon juice or red wine vinegar
•
2 teaspoons salt (optional)
•
Equipment
•
6 1/2-quart or larger Dutch oven or stockpot
•
Mixing bowls
•
Slotted spoon
•
Knife and cutting board
•
Food processor or blender
•
Jars for canning or containers for freezing