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Ingredients
- 4 quart Red tomatoes (about 24 large), peel, core, chop
- 2 c. Onions, minced
- 2 c. Sweet red pepper, minced
- 1 x Warm chili peppers, finely minced
- 1 c. Sugar
- 3 Tbsp. Salt
- 3 Tbsp. Mixed pickling spices
- 1 Tbsp. Celery seed
- 1 Tbsp. Mustard seed
- 2 1/2 c. Vinegar
Directions
- Combine tomatoes, onions, sweet and warm peppers, sugar and salt in a large sauce pot. Cook gently 45 min. Tie spices in a cheesecloth bag; add in to tomato mix; cook till mix is reduced by 1/2, about 45 min. As mix thickens, stir frequently to prevent sticking. Add in vinegar and cook slowly till as thick as desired. Remove spice bag. Pour warm into warm jars, leaving 1/4 inch headspace. Adjust caps. Process 15 min in boiling water bath.
- NOTES : Yields 6 pints.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3592g | |
| Calories 1582 | |
| Calories from Fat 88 | 6% |
| Total Fat 10.53g | 13% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21106mg | 879% |
| Potassium 6845mg | 196% |
| Total Carbs 347.86g | 93% |
| Dietary Fiber 42.6g | 142% |
| Sugars 278.28g | 186% |
| Protein 30.43g | 49% |
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