Directions:
- Combine tomatoes, onions, peaches, celery, peppers, and vinegar in very large, heavy pot.
- Place pickling spice cheesecloth and tie up. Add, along with salt, to pot.
- Bring to a boil over high heat.
- Reduce heat and boil gently, uncovered, for 1 to 1 1/2 hours, or until thick, stirring ocassionally.
- Stir in sugar.
- Return to a boil, and boil gently for 30 minutes, stirring ocassionally.
- Remove spice bag.
- Ladle into sterilized jars, leaving 1/2 head space.
- Process 15 minutes for pints and half pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.23 Kcal (1207 kJ) | ||
| Calories from fat | 0.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 805.64mg | 34% | |
| Potassium | 1006.42mg | 21% | |
| Total Carbs | 69g | 23% | |
| Sugars | 60.41g | 242% | |
| Dietary Fiber | 6.72g | 27% | |
| Protein | 4.46g | 9% | |
| Vitamin C | 85.3mg | 142% | |
| Iron | 0.3mg | 1% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 53.01 Kcal (222 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 148.16mg | 34% | |
| Potassium | 185.08mg | 21% | |
| Total Carbs | 12.69g | 23% | |
| Sugars | 11.11g | 242% | |
| Dietary Fiber | 1.24g | 27% | |
| Protein | 0.82g | 9% | |
| Vitamin C | 15.7mg | 142% | |
| Calcium | 9.9mg | 5% | |
* 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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