| 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
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