• Cooking Time:
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Makes about 8 pints.


  • 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.

Categories: Savory Sauce 
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