Ingredients:
20 medium tomatoes, peeled and chopped ( about 5 lbs)
1 1/2 cups onions, chopped
3/4 cup green peppers, chopped
1/4 cup diced jalapenos ( that is 1 of my tweaks-it originally called for 1 cup green peppers & no hot pepper)
2 teaspoons celery seeds
2 teaspoons pickling salt ( non iodized salt)
3/4 teaspoon cinnamon
3/4 teaspoon cloves
3/4 teaspoon allspice
3/4 teaspoon ginger
1 cup vinegar
1 teaspoon crushed red pepper flakes ( another addition, feel free to omit)
1 cup sugar
Directions:
Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
Mix all ingredients in large, preferably non stick, pot.
Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
Spoon mixture into sterilized pint jars and seal with lids and bands.
Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.
Servings: Serve
Time preparation: 30 min.
Time total: 150 min.