Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 Tomatoes
1 1/2 c Chopped onions
1 c Green bell peppers --
Chopped
1 1/4 c Brown sugar
2 ts Celery seed
2 ts Non-iodized salt -- * see
Note
3/4 ts Ground cinnamon
3/4 ts Ground cloves
3/4 ts Ground ginger
3/4 ts 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
1/4-inch head space. Adjust lids and process in boiling water bath
for 10 minutes.

Yield: About 8 pints.

Recipe By : Jo Anne Merrill

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