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TOMATO PICKLE RELISH 
24 lg. ripe tomatoes
12 lg. onions
10 hot peppers
4 bell peppers
2 c. vinegar
4 c. sugar
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1/2 tsp. red pepper
1/2 tsp. black pepper

Chop tomatoes fine; drain juice and discard or use for another purpose.

Grind onions and peppers; drain juice and discard. Combine all ingredients in large pan and cook until thick, stirring regularly to avoid sticking to bottom of pan. Ladle into jars leaving 1/4-inch headspace, wipe jar rim clean and adjust two-piece caps.

Process pints in a boiling water bath for 10 minutes; quarts for 15 minutes.

Altitude adjustment: Add an extra 5 minutes of processing time for every 6000 feet of altitude.

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Apr 23, 5:17 PM
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