Simmer all ingredients until soft. Press through sieve, season with salt and pepper. Pour into clean jars. Put on cap, screwing the band tight. Process 35 minutes in water bath, or 10 minutes at 5 lb. pressure. Source: Kerr Canning Book Posted to MM-Recipes Digest by
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|Serving Size: 1 Batch (3422g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 12 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 114.7mg||4 %|
|Potassium 1225.9mg||32 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 24.1g|
|Protein 5.6g||8 %|
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Calories per serving: 174
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