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Categories:
tomatoes red peppers sweet green peppers onions vinegar sugar salt allspice dry mustard cloves cinnamon hot red pepper
Viewed: 10 - Published at: 2 years agoIngredients
- 48 medium tomatoes (8 lb.)
- 2 ripe red peppers
- 2 sweet green peppers
- 4 onions
- 3 c. vinegar
- 3 c. sugar
- 3 Tbsp. salt
- 1 1/2 tsp. allspice
- 3 tsp. dry mustard
- 1 1/2 tsp. cloves
- 1 1/2 tsp. cinnamon
- 1/2 tsp. hot red pepper
Method
- Quarter tomatoes; remove stem ends.
- Add peppers, seeded, and cut into strips.
- Add onions, peeled and quartered.
- Mix.
- Put vegetables in blender, filling jar 3/4 full.
- Blend on high 4 seconds.
- Pour into large kettle or roasting pan.
- Repeat until all vegetables are blended.
- Add vinegar, sugar, salt and spices tied loosely in bag.
- Simmer, uncovered, in a 325° oven until reduced half.
- Remove spices.
- Seal immediately in hot sterilized jars.
- Process in boiling water bath 10 minutes.
- Makes 5 pints.
