Ingredients:
30 -35 fully ripe tomatoes, any type
2 large white onions, sliced
2 1/2 cups cider vinegar
4 teaspoons dry mustard
1 1/2 teaspoons allspice
1 1/2 teaspoons cloves
1 teaspoon ground ginger
2 teaspoons white pepper
2 teaspoons celery seeds
3/4-1 cup brown sugar
Directions:
Heat a large stockpot with boiling water.
Add 8 to 10 tomatoes to the pot. When the skins start to wrinkle, remove with slotted spoon to a sink of ice water. Repeat until all tomatoes have been blanched. Remove skins & stem end of each tomato.
Put in a large pot and mash down or cut in pieces.
To freeze and prepare later:.
Place in large freezer bags and mark.
To prepare, just thaw and add the following ingredients below.
To prepare fresh, add white onions to mashed tomatoes in a large pot. Add all of the spices and heat on low. Stir with a wooden spoon. When simmering, add brown sugar. Stir until mixed and taste. Add more sugar if not sweet enough.
Note: You may use liquid sweetner sugar substitute. Add 1 cup water if you use liquid sweetner.
Cool down.
Put tomato mixture in blender in small amounts. Puree.(Do not try to blend hot mixture).
Heat half pint sterilized jars in water in oven on low heat. Heat seals.
Bring pureed mixture to a low simmer, do not burn. Place in half pint jars or pint jars. With a clean damp cloth wipe rim of jar, seal and tighten with ring.
Hot water bath for 10 minutes.
Note: I have sterilized bottles and poured in bottles and dipped bottle corks in paraffin before sealing.
Note: If you want a few half pints for chili sauce, add 1 tblsp horseradish and 2 drops tabasco sauce or hot sauce to each half pint, stir before sealing. Do not add to the whole batch.
Servings: Serve
Time preparation: 20 min.
Time total: 40 min.