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Ingredients
  • 1 bushel tomatoes (about 50 to 55 pounds)
  • 4 heads garlic, separated into cloves and peeled
  • Olive oil
  • Coarse salt and freshly ground black pepper
  • 2 to 2½ cups bottled lemon juice
  • 15 to 20 quart jars, sterilized per canning instructions
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