| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Preserves, Etc. |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Lemons |
| 6 |
c |
Apples — peeled and |
|
|
Chopped |
| 6 |
c |
Onions — chopped |
| 3 |
c |
Tomatoes — peeled and |
|
|
Diced |
| 2 1/2 |
c |
Sugar |
| 2 |
c |
Cider vinegar |
| 1 1/2 |
c |
Raisins |
| 2/3 |
c |
Fresh mint — lightly |
|
|
Packed |
| 1/4 |
c |
Fresh parsley — chopped |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
|
pn |
Cayenne pepper |
INSTRUCTIONS
Pare outer rind from lemons and cut in thin strips. Squeeze and strain
lemons into stainless pan. Stir in remaining ingredients; bring to boil.
Reduce heat to low; simmer for 1 1/2 hours or until thickened. Fill and
seal jars according to Bath Basics.
Posted to MC-Recipe Digest V1 #144
Date: Tue, 9 Jul 1996 06:56:40 -0300
From: Calvin Deiterich <cedeiter@epix.net>
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