Tomato Chow
- Carol Vanroboys
Ingredients
- 11 quarts of tomatoes peeled and skinned
- 9 onions chopped fine
- 4 or 5 sweet peppers, red or green
- 2 bunches of celery and leaves
Directions
- Put everything in a crock with 1/2 cup of pickling salt. Let sit overnight.
- In the morning, drain and put in a pot with 3 cups of white vinegar and 2 Tbsp pickling spice in a bag.
- Cook for 45 minutes then add 6 cups of white sugar, 1 Tbsp celery seed, 1 tsp cayenne pepper.
- Put in jars hot - no processing.