2 quarts tomatoes
2 green pappers
2 T. salt
2 T. dry mustard
1 tsp. nutmeg
1 tsp. cinnamon
2 onions
3 cups of vinegar
1 1/2 cups sugar
Chop up vegetables, add rest of ingredients, cook in heavy skillet for 1 1/2 hours. Put in pint jars and seal lids. Yield approx. 5 pints.
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