* Kosher salt is the best choice for canning. DO NOT use iodized salt. 1. Peel and chop tomatoes. Chop onions and green pepper. 2. Mix all ingredients in a large, HEAVY kettle or pan. Bring to a boil and simmer until as thick as desired. Stir often to prevent sticking and scorching. 3. Pour, boiling hot, into hot sterilized jars. Leave 1/4-inch head space. Adjust lids and process in boiling water bath for 10 minutes. Yield: About 8 pints. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (10319g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 246 (9%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 0mg||0 %|
|Sodium 607.6mg||21 %|
|Potassium 24378.5mg||642 %|
|Total Carbohydrate 625.6g||184 %|
|Dietary Fiber 127.2g||509 %|
|Sugars, other 498.4g|
|Protein 94.8g||135 %|
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Calories per serving: 2774
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