<http://schema.org/recipeInstructions>
" Prepare the salad: Combine vinegar, water, sugar, and salt in a large saucepan over high heat. Bring to a boil, reduce heat to medium, and keep hot. Sterilize five 1-quart jars and keep hot. Divide remaining ingredients among the hot jars and set aside. Process the salad: Pour the hot vinegar mixture into each jar, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 15 minutes. Cool the jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed salad will keep refrigerated for up to 1 month."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a7522/tri-tomato-salad-3550/>