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Linda's Picante Sauce

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      Title: LINDA'S PICANTE SAUCE
 Categories: Canning, Sauces, Vegetables
      Yield: 5 Pints
 
      1 ga Tomatoes; peeled & chopped
      6    Sweet bell peppers; chopped
      2    Onions; chopped (up to 3)
      2    Jalapenos (up to 3)
    1/2 c  Sugar
      2 ts Chili powder (up to 3)
      1 c  Vinegar
    1/2 ts Ginger
      1 tb Black pepper
      1 tb Salt
 
  Pour boiling water over clean ripe tomatoes.  Let stand until the
  skins will slip, plunge into cold water, then remove peelings and
  cores. Chop and measure.
  
  Combine all prepared vegetables and seasonings and cook together,
  stirring as necessary, until the mixture thickens. Remove the
  jalapenos.
  
  Ladle hot mixture into hot sterilized jars, adjust lids according the
  manufacturer's directions.  Process in a boiling water bath for 10
  minutes or process in a pressure canner at 5 pounds pressure for 5
  minutes.
  
  Yield: About 5 pints.
  
  From Linda Beall.  In "The (Louisville, KY) Courier-Journal, 21 July
  1993, pg. C6.  Typed for you by Cathy Harned. Tried Summer 1993.
 
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