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Serves/Makes:7 pints or more

  • 12 cups (2825 ml) chopped tomatoes (I use Roma)
  • 3 cups (700 ml) chopped celery
  • 2 cups (475 ml) chopped onions
  • 1 cup (225 ml) chopped green pepper
  • 2 cups (475 ml) sugar
  • 1 cup (225 ml) white vinegar
  • 16 oz (448 grm). can tomato paste
  • 2 tbsp (30 ml) mustard seed
  • hot peppers, to taste (I usually put in at least 3 jalapino peppers but taste first and add more if desired.)
  • Combine tomatoes, celery, onions and green pepper.
  • Cover and let sit overnight.
  • The next morning, drain well and put in a large pot.
  • Add sugar, vinegar, tomato paste, mustard seed and hot peppers (to taste).
  • Bring to boil stirring constantly, and than simmer on low for about an hour, stirring occasionally till desired consistency.
  • Bottle in sterilized jars.
Makes about 7-8 half pint jars. Serve with nacho chips.

I make this every year with produce from my garden. Enjoy...

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