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Ketchupvegetables, sauces, tomatoes 4 each gallons ripe tomatoes 2 each onions 5 each stalks celery 2 each green sweet peppers 3 cup granulated sugar 2 cup apple cider vinegar 1/4 teaspoon ground cloves 1/2 teaspoon allspice 1/2 teaspoon cinnamon 3 tablespoon salt Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints.
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