Peel and chop coarsely 30 medium, ripe tomatoes. Put in cooking pot (not aluminum) with 10
peeled, cord apples sliced thinly. (Pie apples work best as they hold their
shapes.)
Add 3 cups white vinegar.
Cook about 1 hour over medium heat stirring occasionally.
Cut into pieces 12 onions, 1 large stalk celery, and 4 bell
peppers. Add to cooking pot along with 1
cup white sugar, ¼ cup salt, 1 teaspoon cinnamon, 1 teaspoon allspice, and 1
teaspoon cloves. Bring to a boil and
simmer 1 hour.
Seal in jars.
Pressure canner for 10 minutes for quarts.
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