|These are the ingredients: tomatoes, onions, red paprika peppers,(they are very sweet) green peppers, celery,ground pepper, salt, sugar, cinnamon, nutmeg, pasley root, bay leaf and vinegar.|
|We fed the cooked vegies through this machine. The ground up juice came out where the spout is and into a waiting bucket. The skins all came out of theendof the tube thing and into a dish to throw away. |
|Now we really get to help. Jim is catching the juice, I'm squishing it into the feed and Gordana is hoping we don't mess it up this soon into the process!|
|Next we stir as it cooks down. This is an all day procedure. Stirring is very important!|
|Jovana, Predrag, her Mom and Dad,. It's almost done!|
Tomatoes- 22 lbs
Red paprika peppers- about 50 peppers or 11 lbs
Celery – one whole stalk with leaves
Parsley roots- 7-8
Parsley leaves- 1 bunch
Sugar – 2 cups
Salt- 1 cup added to taste
Vinegar- ¼ cup –add more to taste
Cinnamon- to taste
Nutmeg- to taste
Cook down vegetables for at least 2 hours. Run through juicer taking out bay leaves, celery stalks and parsley before juicing.
Cook on medium heat at simmering point, stirring often to prevent burning for 5-6 hours.
Add spices, sugar, salt and vinegar to taste.
Bottle and process; In Bosnia they don’t process, but in U.S. you would be wise to check with local experts.