Categories: sauce- canning

Ingredients

• 8 cups cored and chopped ripe tomatoes
• (about 5 1/2 lb. whole)
• 2 1/4 cups seeds and chopped hot peppers
• 1 1/2 cups chopped onions (about 2 med.)
• 3 cups cider vinegar (5% acidity)
• 1/2 cup sugar
• 1 Tbsp. mixed pickling spice, tied in spice bag or cheesecloth
• 2 1/2 tsp. pickling salt

Directions

1. Combine tomatoes, peppers, onions and 2 cups vinegar in 6 to 8 quart saucepan. Bring to boil and cook until vegetables are soft, about 15 minutes. Put through food mill or sieve. Return juice to pan and add remaining vinegar, sugar, pickling spice and salt. Bring to a boil and reduce heat to a simmer.
2. Simmer, stirring often, until the consistency of barbeque sauce, about 25 minutes. Immediately fill hot half-pint jars with mixture, leaving 1/2-inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water bath, for 15 minutes.

3. makes 7 half-pint jars

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