| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 5 | lb | Ripe tomatoes |
| 2 | c | Chopped onions |
| 1 | c | Chopped green pepper |
| 1/4 | c | Chopped hot peppers |
| 1 | tb | Salt |
| 1 | Clove garlic, minced | |
| 1 | c | Vinegar (white or cider) |
INSTRUCTIONS
Prepare home canning jars and lids according to manufacturer's directions. Peel, core and chop tomatoes. Put all ingredients into a big pot and bring to a boil, stirring often. Reduce heat and simmer 10 minutes. Ladle into hot jars leaving 1/4" head space. Wipe rim and threads of jar with clean, damp cloth. Place lid and bands on jars firmly. Process in boiling water bath for 15 minutes. Yield: approx. 4 pts. (heat-medium) (Can be doubled for larger batch.) Posted to CHILE-HEADS DIGEST V3 #333 by Judy Howle <howle@ebicom.net> on May 23, 1997
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”