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Fruited Chili Sauce

30

ripe tomatoes

6

pears, peeled and cored

6

peaches, peeled and pitted

6

large

yellow onions, peeled

2

sweet red peppers, seeded

2

tablespoons

salt

1

quart

cider vinegar

4

cups

sugar

2

ounces whole allspice

1

Cut out the stem end of the tomatoes and peel. Cut fruits and vegetables

2

into fine dice and place in a large preserving kettle. Add salt,

3

vinegar, sugar and allspice (tied in a cheesecloth bag). Bring to a boil

4

and cook uncovered over medium heat, stirring occasionally, for 1 1/2 to

5

hours, or until thick. Discard the spice bag and ladle the sauce into

6

hot, sterilized jars. Cover and seal. Makes 9 to 10 pints.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (631 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

6792.25

Calories From Fat (3%)

190.51

% Daily Value

Total Fat 23g

35%

Saturated Fat 3.08g

15%

Cholesterol 0mg

0%

Sodium 31454mg

1311%

Potassium 30196.34mg

863%

Total Carbohydrates 1654.14g

551%

Fiber 196g

784%

Sugar 1339.58g

 

Protein 122.33g

245%