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Add a photoServings: 12
Ingredients
- 48 med. tomatoes (about 8 lbs.)
- 2 med. sweet red peppers
- 2 med. green peppers
- 4 onions, peeled and quartered
- 3 c. 5% acid strength vinegar
- 3 c. sugar
- 3 tbsp. pickling salt
- 3 teaspoon dry mustard
- 1/2 teaspoon grnd red pepper
- 1/2 teaspoon whole allspice
- 1 1/2 teaspoon whole cloves
- 1 (3 inch) stick cinnamon
Directions
- Quarter tomatoes; remove stem ends. Seed peppers and cut in strips. Put tomatoes, peppers and onion in blender container, filling jar 3/4 full. Blend at high speed 4 seconds; pour into large kettle. Repeat till all vegetables are blended. Add in vinegar, sugar, salt, mustard and pepper.
- Tie spices in cheesecloth bag; add in to kettle. Simmer in 325 degree oven or possibly in electric saucepan till volume is reduced to 1/2. Remove spice bag. Ladle into 5 warm, sterilized pint jars, filling to within 1/4 inch from the top. Adjust lids.
- Process in boiling water bath 10 min. Start to count the processing time when water in canner returns to boiling.
- Remove jars. Cold on wire rack 12 to 24 hrs. Check jars for airtight seal. Makes 5 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 583g | |
| Recipe makes 12 servings | |
| Calories 346 | |
| Calories from Fat 10 | 3% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1922mg | 80% |
| Potassium 1506mg | 43% |
| Total Carbs 83.17g | 22% |
| Dietary Fiber 6.7g | 22% |
| Sugars 74.69g | 50% |
| Protein 6.36g | 10% |
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