Directions:
- In large , nonmetallic bowl , combine tomatoes and salt. Mix well, and let stand overnight. Drain well, but do not rinse. Add celery and onion. Remove seeds from jalapeno peppers and chop finely(use gloves). Chop green and red peppers. In nonmetallic cooking pot, combine tomato mixture, sugar,vinegar, and peppers. Bring to a slow boil 15 minutes, stirring often. Pour into prpared canning jars leaving 1/2" headspace. Seal and boil 20 minutes. Makes about 7 pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2198.5 Kcal (9205 kJ) | ||
| Calories from fat | 1079.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.9g | 184% | |
|---|---|---|---|
| Sodium | 15183.49mg | 633% | |
| Potassium | 5131.24mg | 109% | |
| Total Carbs | 214.28g | 71% | |
| Sugars | 141.91g | 568% | |
| Dietary Fiber | 55.18g | 221% | |
| Protein | 86.33g | 173% | |
| Vitamin C | 1215.5mg | 2026% | |
| Iron | 8mg | 44% | |
| Calcium | 371.7mg | 37% | |
| Amount Per 100 g | |||
| Calories | 81.94 Kcal (343 kJ) | ||
| Calories from fat | 40.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 184% | |
|---|---|---|---|
| Sodium | 565.89mg | 633% | |
| Potassium | 191.24mg | 109% | |
| Total Carbs | 7.99g | 71% | |
| Sugars | 5.29g | 568% | |
| Dietary Fiber | 2.06g | 221% | |
| Protein | 3.22g | 173% | |
| Vitamin C | 45.3mg | 2026% | |
| Iron | 0.3mg | 44% | |
| Calcium | 13.9mg | 37% | |
* 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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