|1 cup white vinegar|
|1 1/2 teaspooons whole cloves|
|1 1/2 teaspoons broken cinnamon sticks|
|1/2 teaspoon whole allspice|
|1 teaspoon celery seed|
|8 pounds ripe tomatoes|
|1 cup sliced onion|
|1/4 teaspoon cayenne pepper|
|1/2 cup sugar|
|4 teaspoons salt(more or less)|
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DirectionsCombine vinegar, cloves, cinnamon, allspice and celery seed in a saucepan.Bring to a boil, then remove from heat.Let vinegar stand to absorb spices.Cut tomatoes in quarters.Combine onion and cayenne pepper.Boil uncovered 20 minutes stirring occasionally to keep it from sticking.Press through a sieve.Combine sugar and hot tomato juice in a large kettle.Cook uncovered, stirring frequently until volume is halved(about 1 hour, 15 minutes)Strain vinegar, discard spices.Combine salt with spiced vinegar and add to boiling tomato mixture.Continue boiling, uncovered, 30 minutes longer or until thick. Stir constantly.Pour into hot sterilized jars and seal.