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1 peck ripe tomatoes peeled & sliced 8 onions sliced 1/2 C. salt Let stand overnight. In morning pour into colander and drain off juice. Let cold water run over it once and drain again. Then add 1 pt. vinegar, 1 t. cinnamon, 1 t. ginger, 1 t. mustard and 1/2 t. pepper. Cook slowly for 2 hours. When nearly done, add 2 lbs. sugar. When done can in small jars and seal. Back to Canning & Freezing |
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Tomato Soy Recipe ~
