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Ingredients
- 10 lb hard ripe tomatoes cored, peeled, and minced
- 2 lrg onions finely minced
- 3 x garlic cloves chopped
- 1 Tbsp. crushed red pepper
- 1 Tbsp. celery seed
- 1 1/2 c. brown sugar
- 1 Tbsp. dry mustard
- 2 tsp salt
- 1 1/2 tsp mace
- 1 tsp ginger
- 1 tsp cinnamon
- 1 c. vinegar, 5% acidity
- 1/3 c. lemon juice
Directions
- Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- Combine tomatoes, onions, garlic, red pepper and celery seed in a large saucepot. Simmer, covered, till vegetables are soft, about 30 min. Press tomato mix through a fine sieve or possibly food mill; throw away seeds.
- Return tomato mix to the saucepot and add in the remaining ingredients. Cook over low heat till mix thickens, about 30 min. As mix thickens, stir frequently to prevent sticking.
- Carefully ladle warm sauce into warm jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process 20 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
- This recipe yields about 3 pints.
- Yield: 3 pints
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