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Tomato Relish II
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30 large tomatoes
10 large onions
5 large green bell peppers
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
3 tablespoons salt
1 1/2 cups granulated sugar
2 cups cider vinegar
Peel tomatoes. Chop tomatoes, onions and peppers. Combine with remaining ingredients and cook on medium to low heat for several hours until relish turns a deep red color and is very thick. Spoon into sterile jars and seal. May process in a water bath for 10 minutes.
Yields 6 to 8 half pints.
This is excellent on hamburger patties, leftover roast and black-eyed peas. It can be made with canned tomatoes, about 7 (28 ounce) cans of a good brand, frozen chopped onions and green peppers.
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