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9 c Tomatoes; peeled, coarsely chopped
3 c Corn kernels
2 c Cider vinegar
1 1/2 c Cubanelle or sweet banana peppers; chopped
1 c Onion; chopped
1 c Celery; chopped
3 Garlic; minced
1/4 c Sugar
2 tb Tomato paste
2 ts Salt
2 ts Hot pepper sauce
1/4 c Fresh parsley or coriander; chopped
1 tb Oregano
In Dutch oven, combine all except parsley and oregano, and bring
to boil. Reduce heat and simmer for 1-3/4 hours until thickened.
Add parsley and oregano and cook for 5 mins. Fill and seal 2-cup
canning jars, leaving 1/2" headspace. Process in boiling water bath
for 20 mins.
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