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1 quart chopped green tomato
1/4 pound canning salt
1 1/2 quarts vinegar
1 1/2 pounds brown sugar
1 1/2 dozen green apples
3 medium Vidalia onions
1/2 pound fresh ginger
4 shallots, minced
3 ounces chili peppers
1/4 cup mustard seed
1 pound golden raisins

Wash vegetables. Chop tomatoes. Sprinkle chopped tomatoes with 2 tablespoons of salt, let stand 12 hours in drain. Dissolve remaining salt and sugar and vinegar and strain.

Peel and thinly slice or chop apples, ginger and onion. Put all ingredients into sauce pan, cook gently until apples and onions are tender (about 30 minutes).

Adjust lids to seal. Process in a boiling water bath for 10 minutes.

Makes 3 1/2 quarts.

Submitted by: CM
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