Tomatojuice; Peachjam; Applebutter - Oster Osterizer Recipes And Instructions

BLENDER-CHOP fresh, firm fruits in your Osterizer blender, a small quantity at a time. If you prefer
not to make jam at once, freeze the chopped fruit without sugar, and prepare the finished jam when
you have the time.

TOMATOJUICE

Quarter ripe tomatoes and cut out stems, white cores and any soft spots. Fill Osterizer blender con-
tainer with quartered tomatoes, cover and process at LIQUEFY (ICE CRUSH) until smooth. Measure
juice and pour into saucepan. Add 1 teaspoon (5mL) salt for each quart (liter) of juice. Bring to boil-
ing point and add 2 teaspoons (10mL) lemon juice or vinegar per quart (liter) of juice. Mix well.
Remove from heat. Remove foam. Fill hot sterilized quart (liter) canning jars leaving l/2" (1.3 cm)
headspace and seal. Process in boiling water bath 15 minutes.
VARIATION: For variety add a few cloves, celery tops, onion, green pepper. Process in pressure canner
for 10 minutes at 5 pounds (2 kg) pressure.
3 pounds (1.5 kg) firm, ripe peaches
7 cups (1.75 liter) sugar
Wash, peel, pit and quarter peaches. Blender-chop 3 or 4 pieces of peaches. Empty into kettle. Repeat
process with remaining peaches. Add sugar and lemon juice. Bring to rolling boil and boil hard for 10
minutes. Add pectin and boil for 1 minute. Stir and skim for 5 minutes. Pour into sterilized canning
jars and seal. Process 10 minutes in boiling water bath canner.

APPLEBUTTER

4 pounds (2 kg) apples
2 teaspoons (IOmL) cinnamon
Wash and core apples: cut in eighths. Put 213 cup ( 150mL) cider and 5 or 6 pieces of apple into
Osterizer blender container. Cover and process at BLEND until smooth. Remove feeder cap and add
apple pieces until container is filled. Empty into saucepan. Repeat with remaining cider and apples.
Add sugar and spices to pureed apples. Cook over low heat about 1 l/2 hours, stirring occasionally.
Pour at once into sterilized canning jars and seal. Process 10 minutes in a boiling water bath at sim-
mering temperatures. If a smoother butter is desired, cook 1 l/2 hours, then process in blender and
cook an additional l/2 hour.
Jams & Preserves
1 bottle @-ounces or 170 g) pectin
1 teaspoon (5mL) nutmeg
2 cups (500mL) sugar
2 4
LITERS)
ABOUT PINTS (1 l/z LITERS)