| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Canning, Vegetables |
2 |
Pints |
INGREDIENTS
| 1 1/2 |
|
Inches stick cinnamon |
| 1 |
c |
White vinegar |
| 1 1/2 |
ts |
Whole cloves |
| 1 |
ts |
Celery seed |
| 8 |
lb |
Tomatoes |
| 1 |
md |
Onion, chopped |
| 1/4 |
ts |
Cayenne |
| 1 |
c |
Sugar |
INSTRUCTIONS
Break cinnamon. In saucepan combine cinnamon, vinegar, cloves and
celery seed. Cover; bring to a boil. Remove from heat; let stand.
Wash and core tomatoes; quarter into large kettle. Add onion and
cayenne. Bring to boil; cook 15 minutes, stirring often. Put
tomatoes through food mill or coarse sieve. Add sugar to tomatoes.
SIMMER briskly till mixture is reduced to half (measure depth with
wooden ruler at beginning and end), 1 1/2 to 2 hours. Strain vinegar
mixture into tomatoe mixture; discard spices. Stir in 4 ts. salt.
Simmer till of desired consistency, about 30 minutes; stir often.
Fill hot pint jars with hot tomato mixture to with 1/2 inch of top;
wipe jar rims and adjust lids. Pprocess in boiling water bath 5
minutes (start counting time when water covering jars returns to
boiling). Makes 2 pints.
Source: Better Homes and Gardens Heritage Cook Book, 1975
Posted to MM-Recipes Digest by <maintech@ne.infi.net> on Sep 05, 99
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