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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Cooking time is and estimate-see instructions for explination. Ingredients:
8 lbs ripe tomatoes |
3 red bell peppers, chopped |
3 green bell peppers, chopped |
2 cups onions, chopped |
1 stalk celery, chopped |
2 cloves garlic, minced |
1 teaspoon whole allspice |
1 teaspoon mustard seeds |
1 teaspoon whole cloves |
1 cup light brown sugar |
2 tablespoons salt |
1 teaspoon ground black pepper |
1 teaspoon dry mustard |
2 dried hot red chili peppers, crushed |
1 1/2 cups cider vinegar |
Directions:
1. Peel, core and chop tomatoes.
2. Combine tomatoes, peppers, celery, onions and garlic in a large pot.
3. Bring to a boil then reduce to a simmer.
4. Stirring often cook for 45 minutes.
5. Tie the spices in a cheeseckloth bag and add to tomato mixture.
6. Add the sugar, salt, pepper, mustard, and hot pepper.
7. Bring to a boil cook uncovered until thick-this depends on the amount of water/juice in your tomatoes and the altitude your cooking at.
8. Add the vinegar and boil the sauce until it has thickened to the desired consistency.
9. Discard spice bag.
10. Pour into hot sterile jars leaving 1/2 inch head space.
11. Process in a boiling water bath canner for 15 minutes at altitudes up to 1000 feet.
12. Adjust times for higher altitudes.
13. See Chart.
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