20 medium tomatoes, peeled and chopped (about 5 lbs)
1 1/2 cups onion, chopped
3/4 cup green peppers, chopped
1/4 cup diced jalapenos (that is 1 of my tweaks-it originally called for 1 cup green peppers & no hot pepper)
2 teaspoons celery seeds
2 teaspoons pickling salt (non iodized salt)
3/4 teaspoon cinnamon
3/4 teaspoon cloves
3/4 teaspoon allspice
3/4 teaspoon ginger
1 cup vinegar
1 teaspoon crushed red pepper flakes (another addition; feel free to omit)
1 cup sugar
1. Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
2. Mix all ingredients in large, preferably non stick, pot.
3. Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
4. Spoon mixture into sterilized pint jars and seal with lids and bands.
5. Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.
67291 ~ 500 Treasured Country Recipes
Mouthwatering, Time-Honored, Tried & True, Handed-Down, Soul-Satisfying Dishes
by Martha Storey.
This heirloom cookbook is as complete as your grandmother's pantry with more than 600 recipes for simple dishes with country soul. These are the family favorites that never go out of style.paperback
$18.95 each
K19251 - Glass Onion Keeper
Your cut onions will last longer when you store them in a container that allows them to breathe. That's where The Onion Keeper comes in. It's the right way to store cut onions. Just slip your leftover onion under the glass. It traps the odors so that your other foods don't smell and your onions will keep longer. The Onion Keeper will pay for itself in onions that you don't throw away.
