- 16 large tomatoes, cored then cubedd coupéed en cubes
- 4 large sweet red peppers, membranes removed and seedes, chopped
- 1 small hot green pepper, membranes removed and seeded, chopped
- 2 cups [500 mL] chopped celery
- 1 large onion, chopped
- 2 cups [400 g] sugar
- 2 cups [500 mL] cider vinegar
- 1 tablespoon [15 mL] salt
- 1 tablespoon [15 mL] celery seeds
- 1 tablespoon [15 mL] dry mustard
- 5 [16-ounce / 500-mL each] still hot sterilized jars
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- Into a large casserole, well mix then bring all ingredients to a boil stirring often.
- Lower heat and leave to simmer slowly for approximately 2 hours, stirring from time to time to prevent mixture from sticking to the bottom of the casserole, until of desired consistency.
- Fill hot sterilized jars with hot mixture leaving a free 1/4inch [6-mm] space on top.
- Seal then sterilized filled jars covered with boiling water for 15 minutes.
- Leave jars to cool.
- Check seals before storing.
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