12 quarts tomatoes, peeled and ground (1 heaping half bushel)
6 really large onions ground
4 green peppers ground
1 1/2 ounce whole unmixed pickling spice in a bag
Boil for about 1 1/2 hours and then remove the spice bag.
Add in:
1 quart vinegar
3 cups sugar
1/2 cup salt
Boil for 3 or 4 hours or until thick.
Makes about 15 pints.
Scoop into pint jars, make sure the rims of jars are wiped clean, place lids on and hand tighten rings onto jars. Let cool.
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