Yield: 8 Cups
Measure | Ingredient |
---|---|
9 cups | Tomatoes; peeled, coarsely chopped |
3 cups | Corn kernels |
2 cups | Cider vinegar |
1½ cup | Cubanelle or sweet banana peppers; chopped |
1 cup | Onion; chopped |
1 cup | Celery; chopped |
3 \N | Garlic; minced |
¼ cup | Sugar |
2 tablespoons | Tomato paste |
2 teaspoons | Salt |
2 teaspoons | Hot pepper sauce |
¼ cup | Fresh parsley or coriander; chopped |
1 tablespoon | Oregano |
1. In Dutch oven, combine all except parsley and oregano, and bring to boil. Reduce heat and simmer for 1-¾ hours until thickened.
2. Add parsley and oregano and cook for 5 mins. Fill and seal 2-cup canning jars, leaving ½" headspace. Process in boiling water bath for 20 mins.
Per tbsp (15mL):
10 calories, trace fat
2 g carbo, trace protein
Contributor: Canadian Living - Sep 96 Posted to recipelu-digest Volume 01 Number 183 by Cathleen <catht@...> on Oct 30, 1997