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"I can not remember where i found this recipe, but am posting it by request. Glad you enjoyed the recipe."
 
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photo by baggy1965 photo by baggy1965
photo by baggy1965
Ready In:
40mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Put all ingredients in large enamel pot.
  • Bring to boil.
  • Reduce heat and simmer 30 minutes, stirring occasionally.
  • Pour into sterilized pints.
  • Seal and process in boiling water bath 5 minutes.

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Reviews

  1. Leave out the sugar.
     
  2. I use a very similar recipe for canning. It is one recipe we use ALL the time! I can it in 4 oz and 8 oz jars. I use it for making Spanish Rice and also when cooking ground beef for Mexican meals. I didn't can enough last year and recently ran out. I know to make even more this season!
     
  3. How is this shelf stable without lemon juice?
     
  4. I really liked the end results of this recipe, but gave it 4 stars because it was to sweet. I even cut the sugar in half after reading other reviews. With only half the sugar it makes a nice salsa. Not sure how it will be in chili. When I make it again I will probably leave all the sugar out. I made a double batch and got 9.5 pints.
     
  5. I just want to verify that the water bath is actually only 5 min for shelf stable ?
     
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