Filled with flavor, from the Mississippi Valley Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Low Protein
Time 20m
Yield 4 quarts
Number Of Ingredients 12
Steps:
- Chop tomatoes finely, drain off excess juice.
- Mix with onions, peppers and celery.
- Dissolve sugar and salt in vinegar; add with mustard seed and spices to vegetables.
- Mix well and seal in sterilized jars.
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