Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 20 \N | Tomatoes |
| 1½ cup | Chopped onions |
| 1 cup | Green bell peppers -- |
| \N \N | Chopped |
| 1¼ cup | Brown sugar |
| 2 teaspoons | Celery seed |
| 2 teaspoons | Non-iodized salt -- * see |
| \N \N | Note |
| ¾ teaspoon | Ground cinnamon |
| ¾ teaspoon | Ground cloves |
| ¾ teaspoon | Ground ginger |
| ¾ teaspoon | Ground allspice |
* Kosher salt is the best choice for canning. DO NOT use iodized salt.
1. Peel and chop tomatoes. Chop onions and green pepper. 2. Mix all ingredients in a large, HEAVY kettle or pan. Bring to a boil and simmer until as thick as desired. Stir often to prevent sticking and scorching. 3. Pour, boiling hot, into hot sterilized jars. Leave ¼-inch head space. Adjust lids and process in boiling water bath for 10 minutes.
Yield: About 8 pints.
Recipe By : Jo Anne Merrill