8 C. tomatoes, chopped and peeled
6 C. sugar
4 C. onions
8 T soy sauce
4 C. green pepper
3 C vinegar
2 (20 oz.) cans chunk pineapple (do not drian)
1 C water
1- 1 1/2 C cornstarch
Cut onions and green pepper into chunks the size of quarters. Drain pineapple juice , reserving juice. Combine tomatos with pineapple juice, onions and pepper in an 8 10 qt. pan. Add sugar, soy sauce, vinegar, and water and bring to a boil. Gradually add cornstarch, stirring constantly, until thickened. Spoon into pint jars, leaving 1/2 inch head and process immediately in water bath canner for 35 minutes (sea level) Add 5 minutes time for elevations of 1,000 to 3,000 feet, and 10 minutes for 3,000 to 5,000 feet.
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