| 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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