| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning |
48 |
Servings |
INGREDIENTS
| 46 |
md |
Tomatoes (about 24 lbs); sliced |
| 3 |
md |
Onions; coarsely chopped |
| 3 |
|
Cinnamon sticks (3-inch) |
| 1 |
tb |
Whole cloves |
| 3 |
cl |
Garlic; chopped |
| 3 |
c |
Vinegar (5% acidity) |
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Salt |
| 1 |
tb |
Paprika |
| 1/8 |
ts |
Red pepper |
|
6 |
pints. |
INSTRUCTIONS
Recipe by: Southern Living Preparation Time: 0:30 Combine tomatoes and
onion in two large kettles. Bring to a boil; reduce heat, and simmer,
uncovered, 45 minutes, stirring frequently. Remove from heat; put tomato
mixture through a food mill or sieve, reserving tomato juice. Set aside.
Tie cinnamon sticks, cloves, and garlic in a cheesecloth bag; add to
vinegar in a small saucepan. Bring to a boil; reduce heat, and simmer,
uncovered, 30 minutes. Remove spice bag; set spiced vinegar aside.
Cook reserved tomato juice, uncovered, in a large kettle over medium-high
heat 2 hours or until volume is reduced by half, stirring frequently. Add
vinegar and remaining ingredients. Cook, uncovered, 30 to 40 minutes or
until thickened. Quickly pour hot mixture into hot jars, leaving 1/2-inch
headspace. Remove air bubbles; wipe jar rims. Cover at once with metal
lids, and screw on bands. Process in boiling-water bath 20 minutes. Yield:
Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn]
Gilliland) on May 01, 1997
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