Recipe by Stacy Hall Worthington, Franklin Co | First place, 3305, Class No. 3
Yield of recipe: 7 pints
Ingredients
- 6 c paste tomatoes
- 2.5 c diced yellow onions
- 2 c mixed red, yellow, green "mini" bell peppers
- 10 c chopped hard nectarines
- 2 c chopped tart apple
- 4 T pickling spice in cheesecloth bag
- 1 T kosher sea salt
- 1.5 T crushed red pepper
- 3.25 c light brown sugar
- 1 c reconstituted lime juice
- 1.25 c apple cider vinegar
- 4 T diced fresh ginger
Instructions
- Peel and chop tomatoes, chop onions and slice peppers into rings
- Combine chopped tomatoes, onions and peppers in a 8 qt saucepot
- Peel and halve nectarines; peel, core and quarter apples; soak in acidulated water for 10 mins
- Chop nectarines and apples; add to saucepot with pickling bag
- Stir in salt, red pepper, brown sugar, ginger, vinegar, and lime juice
- Bring to boil, reduce heat and simmer 30 mins, stirring occassionally
- Hot pack into pint jars, leaving .5" headspace; remove bubbles, wipe rims
- Apply 2-piece metal canning lids
- Process in boiling water canner for minimum of 15 mins