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Pour boiling water over clean ripe tomatoes. Let stand until the skins will slip, plunge into cold water, then remove peelings and cores. Chop and measure. Combine all prepared vegetables and seasonings and cook together, stirring as necessary, until the mixture thickens. Remove the jalapenos. Ladle hot mixture into hot sterilized jars, adjust lids according the manufacturers directions. Process in a boiling water bath for 10 minutes or process in a pressure canner at 5 pounds pressure for 5 minutes. Yield: About 5 pints. From Linda Beall. In "The (Louisville, KY) Courier-Journal, 21 July 1993, pg. C6. Typed for you by Cathy Harned. Tried Summer 1993.
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|Serving Size: 1 Pint (558g)|
|Recipe Makes: 5|
|Calories from Fat: 11 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 33.4mg||1 %|
|Potassium 1093.1mg||29 %|
|Total Carbohydrate 86.2g||25 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 77.7g|
|Protein 5g||7 %|
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Calories per serving: 350
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