Chop tomatoes and onions; sprinkle with salt and let stand 3 hours. Drain well and combine with all other ingredients except vinegar. Cover with vinegar and boil slowly 1 hour. Seal in clean, hot jars. Makes 6 quarts. NOTE: Get a book on canning if unsure about sealing and processing. From the book
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|Serving Size: 1 Serving (1538g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 89 (11%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 187.6mg||6 %|
|Potassium 2979.8mg||78 %|
|Total Carbohydrate 177g||52 %|
|Dietary Fiber 23.8g||95 %|
|Sugars, other 153.2g|
|Protein 22.2g||32 %|
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Calories per serving: 812
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