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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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—Virginia Lanphier, Omaha, Nebraska Ingredients:
4 quarts chopped peeled tomatoes (about 24 large) |
2 cups chopped onions |
2 cups chopped sweet red peppers (about 4 medium) |
1 serrano pepper, finely chopped |
1 cup sugar |
3 tablespoons salt |
3 tablespoons mixed pickling spices |
1 tablespoon celery seed |
1 tablespoon mustard seed |
2-1/2 cups white vinegar |
Directions:
1. In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.
2. Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently.
3. Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner. Yield: about 6 pints.
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