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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 9 |
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From old hand written recipes from 1930s from Marry Morris Wjag from Neligh Ne. Directions were kind of sparce; I just don't want old recipes to die out. Read Ball canning directions for safe processing. Ingredients:
1 teaspoon celery seed |
1 teaspoon mustard seeds |
1/2 teaspoon clove |
1 teaspoon paprika |
1 tablespoon salt |
1 gallon tomato, pulp |
1 pint vinegar |
1 onion, minced fine |
1 cup sugar |
1/2 cup cornstarch |
Directions:
1. Put celery seed, mustard seed, cloves, paprika and salt in a bag.
2. Add bag with tomato pulp vinegar, onion, and sugar in a kettle.
3. Boil for 2 hours; stir often.
4. Add 1/2 cup corn starch with water; boil 15 minutes before taking off stove.
5. This is end of instructions.
6. Pack in hot sterile jars.
7. Follow Ball instuctions for canning.
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