Categories: Canning & Pickling
Ingredients
- 12 1/2 pounds green tomatoes
- 8 large onions
- 10 bell peppers
- 3 tablespoons canning salt
- 6 jalapeno peppers
- 1 pint 90-100 grain vinegar (10% acidity)
- 1 3/4 cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon allspice
- 3/4 teaspoon cloves
- 3 tablespoons dry mustard
Directions
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Chop onion, tomatoes and bell peppers together. Cover with salt.
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Let stand over night.
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Drain juices from tomatoes. Add hot peppers, vinegar and sugar.
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Tie spices; cinnamon, allspice, cloves and mustard into a fine mesh spice bag.
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Boil tomato mixture and spices until tender, approximately 15-20 minutes.
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Fill glass jars and seal.
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To seal & preserve you must process in a hot water bath caner for 20 minutes. To do this bring water to boil in hot water bath caner. Place jars down into boiling water, be sure water covers tops of jars and is 2 inches above tops. Bring back to a boil and then time for 20 minutes. Remove jars, place on a towel spread out on a table. Cool 24 hours. The tops of the lids will cave in, they can be stored for a long time this way. If a jar lid does not seal then you will need to store that jar in refrigerator and use soon.