Serves: 8
Total Calories: 1,148

4 quarts tomatoes green (22 to 24)
2 quarts onions (8 or 9)
12 green bell peppers medium
12 red bell peppers
4 quarts cabbage finely shredded (2 large heads)
2 cups salt
2 quarts water
3 quarts white vinegar
9 cups sugar
1 cup mustard seeds
1/4 cup celery seeds

Put tomatoes, onions and peppers through the coarse blade of a food grinder. In a very large kettle combine with cabbage. In a separate container dissolve salt in water pour over vegetables and let stand overnight. Drain in a colander or sieve, but do not press vegetables. Discard liquid return vegetables to kettle.

In a large container combine vinegar, sugar, mustard seeds and celery seeds. Pour over vegetables. Bring to a boil boil gently for 15 minutes. Ladle into hot sterilized jars, leaving 1/2 -inch headspace. Wipe rims with a damp cloth. Seal with lids according to manufacturer's directions. Process in a boiling water bath for 20 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 1,148
Calories from Fat: 0

More Recipes from the Recipe Treasury Cookbook:
Chow-Chow
Fresh Mint Jelly
Pepper Jelly
Plum Jelly
Processing Jellies
Spicy Pickle Chips
Tomato-Fruit Chutney