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Ingredients:
- 1 peck tomatoes (approximately 8 quarts)
- 1/2 cup sugar
- 2 tablespoons dry mustard
- 1 tablespoon ground allspice
- 2 cups cider vinegar
- 3 tablespoons salt
- 1 tablespoon black pepper
- 1 teaspoon ground cloves
Preparation:
Select good, ripe tomatoes. Scald and strain through a coarse sieve to
remove seed and skin. Measure 1 gallon. When the tomatoes become cold add the remaining
ingredients. Let simmer slowly for 3 hours. Pour into hot sterilized 1-pint jars and seal.
Process for 15 minutes in boiling water bath. Add 5 minutes processing time for altitudes from 1,001 to 6,000 feet, and another 5 minutes if over 6,000 feet.
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