| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Can/preserv, Vegetables |
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Ripe tomatoes |
| 2 |
c |
Vinegar |
| 1 |
tb |
Whole cloves |
| 3 |
|
Cinnamon sticks |
| 3 |
tb |
Sugar |
INSTRUCTIONS
Scald and peel ripe tomoatoes. Cook 45 minutes (add no water) stirring
often to prevent burning and stickiing. Strain through a sieve discarding
the juice and saving the pulp. In a saucepan combine vinegar and spices
tied in a spice bag. Boil for 20 minutes. Remove spice bag and add sugar
and tomato pulp to vinegar. Cook slowly for 6-7 hours or until thick and
sticky. Pour into sterile jars, hot water bath for 10 to 15 minutes.
Posted on AOL by Pougie
typos by Neysa
From: Neysa Dormish Date: 07-25-96
Posted to MM-Recipes Digest V3 #273
Date: Sun, 6 Oct 1996 01:12:28 -0400
From: BobbieB1@aol.com
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