Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.

Ingredients Edit

Directions Edit

  1. Cook tomatoes, onions and pepper until soft and press through a sieve.
  2. Cook about 1 hour until volume is reduced about one-half.
  3. Add spices in a bag, sugar and salt to tomato mixture.
  4. Cook 25 minutes, stirring frequently.
  5. Add vinegar and paprika and cook until thick, stirring to prevent sticking.
  6. Pour hot into jars leaving ⅛ inch head space.
  7. Seal and process 10 minutes.

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