Grandmother's Shirley Sauce

March 3, 2011 03:50 AM


12 large tomatoes
2 large green peppers chopped
2 large onions chopped
2 cups sugar
2 cups 5 % acid strength vinegar
2 T pickling salt
Peel and cup up tomatoes in small chunks, combine tomatoes and green peppers and onions, sugar, vinegar and salt in large kettle.  Bring to boiling, reduce heat and simmer 2 hours.  Immediately ladle into 3 hot sterilized pint jars, filling to within 1/4 inch from the top.  Adjust lids.  Process in boiling waterbath 5 minutes. Start to count processing time when water in canner returns to boiling. 
Remove jars. cool on wire racks 12 to 24 hours.  Makes 3 pints

Back to news



Spell Check

No comments have been posted to this News Article

Corn College TV Education Series


Get nearly 8 hours of educational video with Farm Journal's top agronomists. Produced in the field and neatly organized by topic, from spring prep to post-harvest. Order now!


Market Data provided by
Brought to you by Beyer