Susan's Piccalilli — XML source

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This is the XML source stored for this recipe. The browser normally transforms it with style/recipe.xsl.
<?xml version="1.0" encoding="UTF-8"?>
<?xml-stylesheet type="text/xsl" href="../../style/recipe.xsl"?>
<!DOCTYPE recipe SYSTEM "../../dtd/recipe.dtd">
<recipe>
  <title>Susan's Piccalilli</title>
  <cook></cook>
  <category>Sauces / Condiments / Preserves</category>
  <description></description>
  <prep_time></prep_time>
  <illustration href="../../images/susans-piccalilli.jpg" />
  <ingredients>
    <item>8 qt. green tomatoes</item>
    <item>12 sweet red peppers (or red tomatoes)</item>
    <item>12 green peppers</item>
    <item>1 qt. small onions</item>
    <item>3 qt. cider vinegar, plus 1 qt. vinegar later</item>
    <item>7 cups sugar</item>
    <item>1/2 cup salt</item>
    <item>1 cup mustard seed</item>
    <item>3 tablespoons celery seeds</item>
    <item>1 tablespoon cinnamon</item>
    <item>1 tablespoon ground allspice</item>
  </ingredients>
  <directions>
    <step>Wash onions, tomatoes and peppers; cut lengthwise and put through food chopper using medium-fine blade.</step>
    <step>Pour vegetables into a colander, drain, and throw away liquid.</step>
    <step>Put drained vegetables into a large kettle and add 3 qt. vinegar. Boil 30 minutes, stirring often.</step>
    <step>Drain vegetables again, discarding liquid.</step>
    <step>Into vegetables stir 1 qt. vinegar, sugar and rest of ingredients; simmer 3 minutes more.</step>
    <step>Pour into sterilized jars and seal.</step>
  </directions>
  <yield>Makes 12 pints</yield>
  <comment>Transcribed from the two-part handwritten recipe card scans s-p01.jpg and s-p02.jpg. Original scans are preserved with the cookbook images.</comment>
</recipe>