Yield: 5 pints
|2 eaches||Peppers, red, sweet|
|2 eaches||Peppers, green|
|3 cups||Vinegar, white|
|3 teaspoons||Mustard, dry|
|½ teaspoon||Red pepper, ground|
|½ teaspoon||Whole allspice|
|1½ teaspoon||Whole cloves|
|1½ teaspoon||Broken stick cinnamon|
Quarter tomatoes; remove stem ends, and add peppers, seeded and cut into strips, and onions, peeled and quartered. Mix Put veggies in blender container, filling about ¾ full. Blend at high speed for 4 seconds; pour into large kettle. Repeat until all vegetables are blended.
Add vinegar, salt, dry mustard, red pepper and remaining spices, tied loosely in thin muslin bag. Simmer, uncovered in 325 F. oven or electric saucepan until volume is reduced to ½. Remove spices.
Pour into hot jars. Adjust lids. Process in boiling water bath (212 F.) for 10 minutes. Remove jars and complete seals unless closures are of the self sealing type.
Farm Journals Country Cookbook
Submitted By JJ JUDKINS On 12-25-95