1. Dip tomatoes in hot water for 20 seconds then in ice cold water. Peel off skins. Cut into about 8 pcs. We then fill a quart jar full of tomatoes like for canning and then dump into large pan. We prepare 4 quarts worth for each batch. 2. Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes. 3. Add the vinegar, brown sugar, and salt. 4. Simmer over low heat for 3-4 hours until reach desired consistency. 5. Stir often to keep from sticking and burning to bottom of pan. 6. Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath. ---------------------------------------------------------------------------
Nutrition
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