| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Canning, Sauces, Vegetables |
5 |
Pints |
INGREDIENTS
| 1 |
ga |
Tomatoes; peeled & chopped |
| 6 |
|
Sweet bell peppers; chopped |
| 2 |
|
Onions; chopped (up to 3) |
| 2 |
|
Jalapenos (up to 3) |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Chili powder (up to 3) |
| 1 |
c |
Vinegar |
| 1/2 |
ts |
Ginger |
| 1 |
tb |
Black pepper |
| 1 |
tb |
Salt |
INSTRUCTIONS
Pour boiling water over clean ripe tomatoes. Let stand until the skins
will slip, plunge into cold water, then remove peelings and cores. Chop and
measure.
Combine all prepared vegetables and seasonings and cook together, stirring
as necessary, until the mixture thickens. Remove the jalapenos.
Ladle hot mixture into hot sterilized jars, adjust lids according the
manufacturer's directions. Process in a boiling water bath for 10 minutes
or process in a pressure canner at 5 pounds pressure for 5 minutes.
Yield: About 5 pints.
From Linda Beall. In "The (Louisville, KY) Courier-Journal, 21 July 1993,
pg. C6. Typed for you by Cathy Harned. Tried Summer 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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