Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. Chop tomatoes finely, drain off excess juice.
  2. Mix with onions, peppers and celery.
  3. Dissolve sugar and salt in vinegar; add with mustard seed and spices to vegetables.
  4. Mix well and seal in sterilized jars.

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