8 ripe tomatoes 6 medium onions 3 red peppers 8 sour apples 3 green peppers
Finely chop all ingredients. Add 1 pint vinegar, ¼ cup salt, 3 cups sugar, ½ tsp. cloves, allspice, and cinnamon. Boil 20 to 25 minutes. Makes about 4 pints. Hot pack in pint or half-pint sterile canning jars. Process according to canning times for your area (altitude).
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.