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“One more recipe from the local cookbook I bought while at the 17th Annual Cornish Festival in Mineral Point Wisconsin in 2009. This recipe is from Bev Harris”
READY IN:
3hrs 35mins
YIELD:
9 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash, peel, remove stem ends and core and quarter tomatoes into a 10 quart kettle.
  2. Cook 15 minutes.
  3. Drain off 6 cups of tomato juice, use for cooking another recipe.
  4. Add celery, onion, green pepper simmer 1 1/2 hours.
  5. Add cinnamon stick, brown sugar, vinegar, salt, mustard, cloves and cook another 1 1/2 hours.
  6. Remove cinnamon.
  7. Pour into hot jars, leaving 1/2" head space.
  8. Process in hot water bath for 15 minutes for pints, after water comes to a boil.

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