Directions:
- In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.05 Kcal (385 kJ) | ||
| Calories from fat | 2.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 0% | |
|---|---|---|---|
| Sodium | 1177.77mg | 49% | |
| Potassium | 647.3mg | 14% | |
| Total Carbs | 19.46g | 6% | |
| Sugars | 15.23g | 61% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 2.96g | 6% | |
| Vitamin C | 56.8mg | 95% | |
| Iron | 0.3mg | 2% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 28.67 Kcal (120 kJ) | ||
| Calories from fat | 0.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 366.82mg | 49% | |
| Potassium | 201.61mg | 14% | |
| Total Carbs | 6.06g | 6% | |
| Sugars | 4.74g | 61% | |
| Dietary Fiber | 1.02g | 13% | |
| Protein | 0.92g | 6% | |
| Vitamin C | 17.7mg | 95% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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