Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints. From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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|Serving Size: 1 Serving (1323g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 32 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 160.6mg||6 %|
|Potassium 3012.6mg||79 %|
|Total Carbohydrate 199.1g||59 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 181.5g|
|Protein 11.9g||17 %|
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Calories per serving: 824
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