| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 20 |
|
Tomatoes |
| 1 1/2 |
c |
Chopped onions |
| 1 |
c |
Green bell peppers — |
|
|
Chopped |
| 1 1/4 |
c |
Brown sugar |
| 2 |
ts |
Celery seed |
| 2 |
ts |
Non-iodized salt — * see |
|
|
Note |
| 3/4 |
ts |
Ground cinnamon |
| 3/4 |
ts |
Ground cloves |
| 3/4 |
ts |
Ground ginger |
| 3/4 |
ts |
Ground allspice |
INSTRUCTIONS
* Kosher salt is the best choice for canning. DO NOT use iodized salt.
1. Peel and chop tomatoes. Chop onions and green pepper. 2. Mix all
ingredients in a large, HEAVY kettle or pan. Bring to a boil and simmer
until as thick as desired. Stir often to prevent sticking and scorching. 3.
Pour, boiling hot, into hot sterilized jars. Leave 1/4-inch head space.
Adjust lids and process in boiling water bath for 10 minutes.
Yield: About 8 pints.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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