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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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From The Good Housekeeping Cook Book published in 1942. Ingredients:
8 quarts green tomatoes |
12 sweet red peppers |
12 green peppers |
1 quart small onion |
3 quarts cider vinegar |
7 cups granulated sugar |
1/2 cup salt |
1 cup mustard seeds |
3 tablespoons celery seeds |
1 tablespoon ground cinnamon |
1 tablespoon ground allspice |
Directions:
1. Wash tomatoes; cut out stem ends and quarter lengthwise.
2. Wash and seed peppers; quarter.
3. Peel and quarter onions.
4. Process vegetables in a food processor until they are chopped small.
5. Place vegetables in a colander over a bowl to drain off liquid (discard liquid).
6. Place vegetables in a saucepan with 2 quarts of vinegar; boil, uncovered, 30 minutes, stirring often.
7. Strain vegetables again, discarding liquid and return to saucepan.
8. Stir in 1 quart vinegar and remaining ingredients; simmer 3 minutes.
9. Pour into clean, hot, sterilized preserve jars.
10. Fill to within 1 inch of top; seal using your preferred method (my usual method is to scale the recipe down to 1 jar and refrigerate!).
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