Posted by: donnie 08-12-99 5:57 AM
6 Quarts ripe tomatoes
6 Cups chopped celery (not to big, but not fine)
4 Cups chopped onions
1/2 cup pickling salt
5 cups sugar
2 cups white vinegar
1 1/2 Tbsp. mustard seed
1/8 teaspoon cayenne
2 Large Green peppers chopped
Combine tomatoes, celery and onions in nonreactive pan. Sprinkle with salt and let stand overnight. Remove juice; Do not stir.
Place vegetables into pressing kettle. Combine with remaining ingredients in a large stockpot. Boil stirring until sugar is dissolved. Boil slowly for 15 minutes. Pour into sterilized jars and seal.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line