Categories: Canning & Pickling

Ingredients

• Enough tomatoes to make 14 cups when course ground.
• 4 large onions finely chopped
• 8 cloves garlic finely chopped
• 1 1/2 teaspoons pickling salt
• 3/4 cup regular 5% acidity white vinegar
• 1 cup sugar
• 1/2 box pickling spice
• 2 sticks cinnamon
• 1 tablespoon mustard seed

Directions

1. To peel tomatoes dip into boiling water for a few minutes and cool to handle. Skins will slip right off.

2. Coarsely chop/grind/blend tomatoes to make 14 cups. Straining is not necessary.

3. Tie pickling spice, cinnamon stick and mustard seed into a spice bag or cheese cloth.

4. Add everything into a pot and cook slowly until reduced by 1/2 .

5. Pour into pint jars, seal with lids and rings.

6. Process in a hot water bath caner for 20 minutes after boiling.

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