1/2 Bushel tomatoes10 Large Onions
2 Red Peppers
3 Green Peppers
4 C Sugar
2 C Vinegar
1/2 C Salt
2 t Cinnamon
1 1/2 t Allspice
1/2 t Cloves
1/2 t Nutmeg
1/4 t Cayenne Pepper
Scald, peel and core tomatoes. Finely chop onions and peppers. Add spices and cook down. Bottle and process for 30 minutes.
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