Prep 20 mins
Cook 2 hrs
This recipe is posted by request. Cooking time is and estimate-see instructions for explination.
- 8 lbs ripe tomatoes
- 3 red bell peppers, chopped
- 3 green bell peppers, chopped
- 2 cups onions, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon whole allspice
- 1 teaspoon mustard seeds
- 1 teaspoon whole cloves
- 1 cup light brown sugar
- 2 tablespoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dry mustard
- 2 dried hot red chili peppers, crushed
- 1 1⁄2 cups cider vinegar
- Peel, core and chop tomatoes.
- Combine tomatoes, peppers, celery, onions and garlic in a large pot.
- Bring to a boil then reduce to a simmer.
- Stirring often cook for 45 minutes.
- Tie the spices in a cheeseckloth bag and add to tomato mixture.
- Add the sugar, salt, pepper, mustard, and hot pepper.
- Bring to a boil cook uncovered until thick-this depends on the amount of water/juice in your tomatoes and the altitude your cooking at.
- Add the vinegar and boil the sauce until it has thickened to the desired consistency.
- Discard spice bag.
- Pour into hot sterile jars leaving 1/2 inch head space.
- Process in a boiling water bath canner for 15 minutes at altitudes up to 1000 feet.
- Adjust times for higher altitudes.
- See Chart.
I made some changes so i can't give stars. If i threw caution to the wind it would get 5 stars. I had grandma's recipe just ingredents no directions. Yours was close. I had to make changes hence no stars. I olny had a colander of tomatoes so i added a can of diced tomatoes with with green chilis. I didn't use the celery. No allspice or cloves. I used plum tomatoes. There was a lot of liquid so i cooked it down on the stove (slow simmer), for about 3 1/2 hrs. All and all very close to grandma's, which is a great complament in & of itself. I will not process just put in a big jar and store in the refidge cause it won't last long. Thanks for the post.
When you say stock of celery, do you mean the whole stock (many ribs)or one rob or as in the recipe (one) stock or rob there is quite a difference. Many recipes they say stock when they really mean RIB