Directions:
- Combine all ingredients in a Dutch oven; simmer over medium-low heat, stirring often, 2 hours and 30 minutes or until tomato and apple are tender and liquid thickens.
- Pour hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in boiling-water bath 15 minutes.
- Green Tomato Pie: Roll each refrigerate piecrust from 1 (15 ounce) package into 1/8-inch thickness. Press 1 pie-crust into a 9-inch pieplate; fold edges under and crimp. Spoon 4 1/2 cups Green Tomato Pie Filling into piecrust; dot with 2 tablespoons butter. Cut remaining piecrust into 1/2-inch strips; arrange in a lattice design over filling. Sprinkle evenly with 2 tablespoons sugar. Bake pie at 425º for 10 minutes; reduce oven temperature to 350º and bake 30 minutes or until golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 872.34 Kcal (3652 kJ) | ||
| Calories from fat | 5.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 1% | |
|---|---|---|---|
| Cholesterol | 10.9mg | 4% | |
| Sodium | 2088.42mg | 87% | |
| Potassium | 1202.88mg | 26% | |
| Total Carbs | 225.66g | 75% | |
| Sugars | 179.53g | 718% | |
| Dietary Fiber | 8.59g | 34% | |
| Protein | 6.04g | 12% | |
| Vitamin C | 67mg | 112% | |
| Iron | 1.5mg | 8% | |
| Calcium | 247.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 74.54 Kcal (312 kJ) | ||
| Calories from fat | 0.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 1% | |
|---|---|---|---|
| Cholesterol | 0.93mg | 4% | |
| Sodium | 178.46mg | 87% | |
| Potassium | 102.79mg | 26% | |
| Total Carbs | 19.28g | 75% | |
| Sugars | 15.34g | 718% | |
| Dietary Fiber | 0.73g | 34% | |
| Protein | 0.52g | 12% | |
| Vitamin C | 5.7mg | 112% | |
| Iron | 0.1mg | 8% | |
| Calcium | 21.2mg | 25% | |
* 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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