- Cooking time 3 hours
- 24 hours
- Total time 27 hours
Ingredients
Method
Using sharp paring knife, remove stems from tomatoes; cut an X in bottom of each tomato. In large saucepan of boiling water, blanch tomatoes for 30 seconds. Remove from pot; plunge into large bowl of ice water. Peel tomatoes and chop in 1-inch cubes.
In large saucepan, stir together fruits, vegetables, sugar and vinegar. Add bag of pickling spice to pan. Bring to boil over medium-high heat, stirring often. Reduce heat to low; cover and simmer, stirring occasionally, for 2 hours.
Using sterilized metal ladle and funnel, pack into 10 hot (sterilized) 1-cup glass jars, leaving 1/2-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 15 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand 24 hours. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 3 weeks.)
Nutritional facts Per serving: about
- Calories 70
- Sodium 5mg
- Total carbohydrate 17g
- Sugars 15g
- Iron 0.2mg
