Ingredients
| 1 gal. | green tomatoes | | 3 | md. sweet red peppers | | 3 | md. green peppers | | 4 | lg. onions | | 1 head | cabbage | | 3 to 4 | jalapeno peppers (optional) | | 3 cups | sugar | | 3 cups | vinegar | | 1/4 cup | salt | | 1-1/2 tsp. | celery seed | | 1/2 tsp. | whole allspice | | 1/2 tsp. | pepper | | 1/2 tsp. | ground tumeric | | 1/2 tsp. | chili powder |
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Instructions
Coarsely chop tomatoes, red and green peppers, onions, cabbage and jalapeno peppers if desired. Place in a large kettle or Dutch oven. Stir. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Pack hot into hot jars, leaving 1/2-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Author's Comments
1 gallon green tomatoes is approximately 5 pounds.
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