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Ancient in an Apron Blog

Ancient in an Apron Blog. TOMATOES BY THE BUSHEL. October 16, 2010. 10 large ripe tomatoes 3 or 4 pounds. 4 large ripe peaches. 4 large ripe pears. 1 large sweet pepper. 2 medium hot chilies. 1 2-inch piece of gingerroot. 2 medium cloves garlic. 2 cups cider vinegar. 2 tablespoons pickling salt do not use iodized salt. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1 teaspoon ground allspice. 1 teaspoon ground cloves 1 teaspoon whole cloves. 2 quarts chopped ripe tomatoes. Wash tomatoes, dry.

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Ancient in an Apron Blog

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Ancient in an Apron Blog. TOMATOES BY THE BUSHEL. October 16, 2010. 10 large ripe tomatoes 3 or 4 pounds. 4 large ripe peaches. 4 large ripe pears. 1 large sweet pepper. 2 medium hot chilies. 1 2-inch piece of gingerroot. 2 medium cloves garlic. 2 cups cider vinegar. 2 tablespoons pickling salt do not use iodized salt. 1 teaspoon ground ginger. 1 teaspoon ground cinnamon. 1 teaspoon ground allspice. 1 teaspoon ground cloves 1 teaspoon whole cloves. 2 quarts chopped ripe tomatoes. Wash tomatoes, dry.

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The site had the following in the homepage, "10 large ripe tomatoes 3 or 4 pounds." I noticed that the web site stated " 1 2-inch piece of gingerroot." They also stated " 2 tablespoons pickling salt do not use iodized salt. 1 teaspoon ground cloves 1 teaspoon whole cloves. 2 quarts chopped ripe tomatoes."

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