By Grace Morris
Mother's Homemade Sandwich Spread (A Canning Recipe)
This recipe was taken from a fb post. The creator on the recipe card is cited as Lorraine Whetzel Reese. While there is a similar recipe posted in my profile, this one has some noticeable differences and is the original version of the recipe given by the OP.
A couple of things were added in the canning section to help with proper cleaning procedures. I highly recommend reading up on safe canning practices on the fda website prior to using this or any other canning recipe. Please proceed with caution canning and/ or consuming any foods canned at home.
Updated at: Wed, 18 Sep 2024 22:09:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
390
High
Nutrition per serving
Calories9996.8 kcal (500%)
Total Fat816.5 g (1166%)
Carbs671.2 g (258%)
Sugars571.8 g (635%)
Protein35.5 g (71%)
Sodium26288 mg (1314%)
Fiber42.5 g (152%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Clean red and green peppers, hot peppers and tomatoes.
Step 2
Chop peppers and tomatoes coarsely. Put into food processor and pulse until finely chopped (do not puree).
Knife
Cutting Board
Food ProcessorMixStep 3
Pour boiling water over mixture and let stand a few minutes; drain well.
Pot
BowlStep 4
Add all other ingredients EXCEPT mayonnaise.
Step 5
Boil in large pot for 30 mins.
PotStep 6
Add mayonnaise while still on the stove.
Step 7
Transfer into clean and scalded pint jars. [Leave propper head room and sanitize lips of jars before sealing.]
Mason JarMason JarMason JarMason JarMason JarMason JarStep 8
Seal with flat piece and ring.
Step 9
Should seal as jars cool. Will keep for months.
Notes
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