Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a large sauce pot. Cook gently 45 minutes. Tie spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by 1/2, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in boiling water bath. NOTES : Yields 6 pints. Recipe by: Ball Blue Book Posted to MC-Recipe Digest V1 #959 by shade
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|Serving Size: 1 Serving (860g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 150 (6%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 94.7mg||3 %|
|Potassium 1384.1mg||36 %|
|Total Carbohydrate 657.5g||193 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 636g|
|Protein 17.2g||25 %|
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Calories per serving: 2721
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