AN ALL DAY PROJECT

4 quarts chopped cabbage (heaping) [in wooden bowl chopped fine] 8 lbs. = 4 quarts – at least 4-6 medium heads.

2 quarts chopped green tomatoes (heaping) hand chop in wooden bowl a (too juicy to put thru meat grinder) (need 5-6 lbs. green tomato – hand slice before chopping)

6 large onions (meat grinder hamburg holes.

2 red peppers (sweet or green) (red for color). Use meat grinder for both onions & peppers).

2 oz. White mustard seed (6 Tbls.) (use all of 1 pkg. 2 ¾ oz.).

¼ oz. Tumeric powder (1 Tbls. Better to use 2 Tbls.).

½ oz. Celery seed (2 Tbls. Better 4 Tbls.) (use all of 1 ½ pkg.)

2 pounds of sugar (5 cups)

½ gill salt (1/2 cup better use less)

5-6 cups white vinegar (watch & don’t get too much)

Drain chopped tomatoes first. Add all other ingredients. Boil one hour. Put in hot sterilized jars and seal immediately (use wooden spoon when stirring to cook evenly).

Yields 6 quarts or 12 pints. Possibly a bit more if use more than original recipe calls for. Except watch quantity of vinegar – need only enough vinegar to cover (cooked) when put in jars.

Suggest use wide-mouthed funnel when filling jars to neck of jars. Wash all jars & keep in heated water (in roaster or saucepan) partly fill jars with heated water placed in container of same (heated water).

Naturally empty jars of heated water BEFORE filling with cooked bordeaux sauce.