Yield: 1 Servings
|12||Lge ripe tomatoes|
|1 pint||Apple cider vinegar|
|1 teaspoon||Ground black pepper|
|½ teaspoon||Celery salt|
|½ teaspoon||Ground cloves|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground red pepper|
It's fast approaching that time of year when many can and freeze fresh produce and such. Just recently got a new cookbook put together by patrons of Swedeborg School to raise funds for playground equipment.
The following recipe is taken from this cookbook, but it is an oldie that I've used several times in past years.
Peel tomatoes and chop coarsely. Peel, core and coarsely chop apples.
Coarsely chop onions. Combine all ingredients in a heavy pot. Simmer over medium-low heat until thick. Ladle into sterile jars. Place sterile lids on jars and screw on rings. Turn filled jars upside down and allow to cool.
Check and make sure every jar has sealed properly, if not process 10 minutes in hot water bath. Store in a cool, dark place. Refrigerate once a jar is opened.
NOTE: Specifing the cider vinegar and the Vadalia onions are my particular adaptations to this recipe.
SOURCE: "Our Best Home Cooking," sponsored by Swedeborg School PTO, Swedeborg, MO, published by Fundcraft Publishing, Collierville, TN 38027.
Adapted by Michael G. Sooter.
Posted to TNT Recipes Digest by Michael Sooter <msooter@...> on Apr 26, 1998