This recipe comes from a canning recipe book from 1946 so it makes a large amount.
- 36 medium sized sour apples
- 18 medium sized green tomatoes
- 6 sweet red peppers
- 6 small onions (white)
- 6 cupfuls sugar
- 3 pints cider vinegar
- 3 tablespoonfuls salt
- 3 teaspoonfuls cinnamon
- 3 scant teaspoonfuls allspice
- 1 teaspoonful ginger
- 3 large cupfuls seeded raisins
Peel and core apples, seed peppers, peel onions. Put through coarse knife of food chopper. Heat vinegar and sugar. Add spices and raisins and bring to a boil. Stir in apples, onions, and peppers and cook at a rolling boil until thick, about 30 minutes. Makes 12 pints.
- Aluminum steam canner with removable rack holds up to 7 quart-size jars
- Cool-touch side handles promotes safe, secure handling and transport
- Large dome lid with air holes for proper ventilation doubles as 15-quart kettle
- Hand wash with hot, soapy water; not recommended for use on glass-top stove
- Measures approximately 13 by 13-1/5 by 9-1/2 inches; 1-year limited warranty
RIBBON OF LOVE: 2nd edition – A Novel of Colonial America Inspired by actual people and historical events! Based on the Cottingham ancestors of Bibb County, Alabama.
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