• 30 large ripe tomatoes
• 8 medium onions
• 3 sweet green peppers
• 2 sweet red peppers
• 2 cups celery diced
• 4-6 peaches, peeled and diced
• 3 cups cider vinegar
• 3 tablespoons salt
• 2 ½ cups brown sugar
• 6 tablespoons mixed pickling
• spice (tied in a bag)
The tomatoes must be ripe. Frozen tomatoes even work, but the tomatoes in the final product will just not be chunky.
1. Scald, skin and cut tomatoes into large preserving kettle.
2. Peel and dice onions; remove stems and seeds from peppers, cut in strips, dice celery. Add to tomatoes.
3. Add all remaining ingredients.
4. Bring to a rapid boil: simmer uncovered until thick, about 3 hours.
5. When it is to your preferred thickness, bottle sauce, making sure the bottles are hot.
• 8 medium onions
• 3 sweet green peppers
• 2 sweet red peppers
• 2 cups celery diced
• 4-6 peaches, peeled and diced
• 3 cups cider vinegar
• 3 tablespoons salt
• 2 ½ cups brown sugar
• 6 tablespoons mixed pickling
• spice (tied in a bag)
The tomatoes must be ripe. Frozen tomatoes even work, but the tomatoes in the final product will just not be chunky.
1. Scald, skin and cut tomatoes into large preserving kettle.
2. Peel and dice onions; remove stems and seeds from peppers, cut in strips, dice celery. Add to tomatoes.
3. Add all remaining ingredients.
4. Bring to a rapid boil: simmer uncovered until thick, about 3 hours.
5. When it is to your preferred thickness, bottle sauce, making sure the bottles are hot.
