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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
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One more recipe from the local cookbook I bought while at the 17th Annual Cornish Festival in Mineral Point Wisconsin in 2009. This recipe is from Bev Harris Ingredients:
12 -14 lbs tomatoes |
4 cups celery |
2 1/2 cups onions, ground |
2 1/2 cups green peppers, ground |
6 inches cinnamon sticks |
4 1/2 cups packed brown sugar |
4 cups cider vinegar |
1/4 cup salt |
1 tablespoon dry mustard |
1 1/2 teaspoons ground cloves |
Directions:
1. Wash, peel, remove stem ends and core and quarter tomatoes into a 10 quart kettle.
2. Cook 15 minutes.
3. Drain off 6 cups of tomato juice, use for cooking another recipe.
4. Add celery, onion, green pepper simmer 1 1/2 hours.
5. Add cinnamon stick, brown sugar, vinegar, salt, mustard, cloves and cook another 1 1/2 hours.
6. Remove cinnamon.
7. Pour into hot jars, leaving 1/2 head space.
8. Process in hot water bath for 15 minutes for pints, after water comes to a boil.
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