48 medium tomatoes (about 8 lbs) 3 tbsp salt
2 sweet red peppers 1-1/2 tsp allspice
2 sweet green peppers 3 tsp dry mustard
4 onions 1-1/2 tsp cloves
3 cups white vinegar 1-1/2 tsp cinnamon
3 cups sugar 1/2 tsp hot red pepper
Quarter tomatoes; remove stem ends. Add peppers, seeded and cut into strips, and onions. Blend at high speed 4 seconds; pour into large kettle. Repeat until all vegetables are blended.
Add vinegar sugar and spices (tied loosely in thin muslin bag). Simmer, uncovered, in slow oven (325*) or in electric saucepan until volume is reduced one half. remove spices.
Seal immediately in hot, sterilized jars.
Makes 5 pints.
(Time Saving Country Cookbook)
2 sweet red peppers 1-1/2 tsp allspice
2 sweet green peppers 3 tsp dry mustard
4 onions 1-1/2 tsp cloves
3 cups white vinegar 1-1/2 tsp cinnamon
3 cups sugar 1/2 tsp hot red pepper
Quarter tomatoes; remove stem ends. Add peppers, seeded and cut into strips, and onions. Blend at high speed 4 seconds; pour into large kettle. Repeat until all vegetables are blended.
Add vinegar sugar and spices (tied loosely in thin muslin bag). Simmer, uncovered, in slow oven (325*) or in electric saucepan until volume is reduced one half. remove spices.
Seal immediately in hot, sterilized jars.
Makes 5 pints.
(Time Saving Country Cookbook)
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