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Appetizers - Ripe Tomato Catsup

  • 5 quarts chopped ripe
  • tomatoes
  • 1 quart chopped onion
  • 3 chopped green bell
  • peppers
  • 3 chopped red bell peppers
  • 3 chopped jalapeño
  • peppers, optional
  • 3/4 cup canning salt
  • 3 cups sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon allspice
  • 1 quart vinegar

In a large stainless steel pan, sprinkle canning salt over chopped vegetables, stir, and let stand 2 hours. Drain juice from vegetables overnight in a colander or gauze cloth. Discard juice. Mix sugar, spices, and vinegar in a large pot and bring to a boil. Add vegetables and bring to a rolling boil. Immediately pour hot catsup into clean pint- or half-pint jars, sealing with jar lids and rings. Set aside until catsup completely cools (overnight) before moving. Makes 6 to 7 pints.
My family enjoys this relish on brown or white beans and black-eyed peas.
Submitted By: Dianne White
Cedar Hill
Robertson Cheatham Farmers Co-op
Number of Servings: 0
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