- Cooking Time:
- Preparation Time:
- 4 quarts peeled, cut-up tomatoes (about 10 pounds)
- 2 quarts chopped onion (about 5 very large)
- 2 1/4 cups chopped fresh pimento or green pepper or a combination (about 4 large)
- 4 1/2 cups chopped celery (1 1/2 to 2 pounds)
- 3 cups cider vinegar (5% acidity)
- 4 teaspoons non-iodized salt
- 2 teaspoons cinnamon
- 1 Tablespoon whole allspice
- 1 teaspoon whole cloves
- 4 cups sugar
- In 8-quart kettle, combine tomatoes, onion, peppers, celery, vinegar, salt, and cinnamon.
- Tie allspice and cloves in cheesecloth or place in a stainless steel tea ball and add to kettle.
- Bring to a boil slowly so the mixture will not stick.
- Boil, uncovered, until sauce is almost reduced to half.
- Add sugar and stir until sugar is dissolved.
- Continue simmering until sauce is thick enough.
- To test it, place some on a cold plate.
- There should not be a runny separation around the edge after it stands a few minutes.
- When done, remove spice bag and place hot sauce in clean hot canning jars, leaving head space.
- Apply lids according to manufacturer's instructions and process in a boiling bath for 15 minutes for pints and quarts.
- Start timing when water comes back to a boil.
- Remove from water and cool on rack or towel away from drafts.
- Next day, check seals.
- Refrigerate after opening.
- Makes about 8 pints.
NotesMakes about 8 pints.
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