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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
25 large tomatoes |
3 sweet red peppers (peppers should be seeded and chopped.) |
1 bunch celery, chopped |
6 large onions, chopped |
3 cloves garlic, minced |
2 tablespoons whole allspice, tied in bag |
2 cups cider vinegar |
1 1/2 cups light brown sugar |
2 tablespoons pickling salt |
1 teaspoon pepper |
1 teaspoon dry mustard |
Directions:
1. Scald, peel, core, and quarter the tomatoes.
2. Squeeze out the seeds and excess juice and finely chop the pulp.
3. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft.
4. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking.
5. Add the remaining ingredients and cook for 30 minutes.
6. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally.
7. Seal in hot sterilized jars.
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