Directions:
- Put the tomatoes in a large non-reactive container or canning kettle. Add 2 cups of the vinegar, stir gently, cover and let stand at room temperature overnight. In the morning drain well and discard the liquid.
- In a canning kettle combine the drained tomatoes with the remaining 2 cups of vinegar, sugar, salt and cayenne pepper.
- In a large square of cheesecloth tie together the cloves, allspice and broken cinnamon sticks. Add the spice bag to the tomato mixture.
- Bring mixture to a boil, then simmer gently until thickened, about 2-1/2 hours. Watch closely and stir frequently to avoid scorching.
- Bottle in hot sterilized jars.
- Process in a hot water bath: 10 minutes for 8-ounce jars or 15 minutes for pint jars.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 603.94 Kcal (2529 kJ) | ||
| Calories from fat | 0.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 1198.4mg | 50% | |
| Potassium | 1424.59mg | 30% | |
| Total Carbs | 144.15g | 48% | |
| Sugars | 135.49g | 542% | |
| Dietary Fiber | 6.07g | 24% | |
| Protein | 6g | 12% | |
| Vitamin C | 83.7mg | 139% | |
| Calcium | 73.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 68.78 Kcal (288 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 136.48mg | 50% | |
| Potassium | 162.23mg | 30% | |
| Total Carbs | 16.42g | 48% | |
| Sugars | 15.43g | 542% | |
| Dietary Fiber | 0.69g | 24% | |
| Protein | 0.68g | 12% | |
| Vitamin C | 9.5mg | 139% | |
| Calcium | 8.4mg | 7% | |
* 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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