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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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I'm posting this recipe as a request from Jeff Hixson-it's very nice and is much, much better than the store stuff! Ingredients:
10 lbs ripe tomatoes, peeled and chopped |
3 large yellow onions, finely chopped |
2 red bell peppers or 2 green bell peppers, seeded and chopped |
3 cloves garlic, peeled and minced |
3 inches cinnamon sticks, broken in half |
10 whole black peppercorns |
7 whole cloves |
5 whole allspice |
1 teaspoon whole celery seed |
3/4 cup packed dark brown sugar |
1 cup white vinegar |
1 tablespoon salt |
1 tablespoon paprika |
1/2 teaspoon cayenne pepper |
Directions:
1. In a LARGE pot cook tomatoes, onions, peppers and garlic for 30-40 minutes, stirring frequently.
2. Puree vegetables in a food processor or run through a food mill.
3. Return to pot.
4. Tie the seasonings together in a cheesecloth bag and add to the tomato mixture.
5. Simmer mixture until reduced by about half, or to desired thickness-remember to STIR FREQUENTLY and watch the heat-this can scorch easily depending on your pot.
6. Remove spice bag when desired thickness is reached, and discard.
7. Spoon into clean, sterile hot jars leaving 1/4 inch head space.
8. Seal and process for 10 minutes at altitudes up to 1000 feet.
9. Any higher please consult canning chart or email me.
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