Ingredients

Instructions

  1. Blanch, peel and coarsely chop tomatoes to measure 10 cups.
  2. Combine tomatoes, onion, sugar,and cayenne in a large saucepan.
  3. Bring to a boil, stirring constantly.
  4. Boil gently, stirring occasionally for about 1/2 hour.
  5. Remove from heat and puree mixture.
  6. Return mixture to saucepan stir in vinegar, salt,garlic, and spices.
  7. Bring to a boil, stirring constantly.
  8. Boil gently for about 1 hour, stirring occasionally.
  9. Fill boiling water canner with water.
  10. Place 8 clean 1/2 pint mason jars in canner over high heat.
  11. Place lids and seals in boiling water, boil 5 min to soften seal.
  12. Ladle sauce into hot jars, to within 1/4" of top rim.
  13. Remove air bubbles with spatula, and re-fill to 1/4" wipe jar to remove any stickiness.
  14. Place seal on jar, and apply screw band just until finger tight.
  15. Place jars in canner.
  16. Cover canner, return water to the boil, process 15 minute Remove jars, allow to cool for 24 hrs, and check seals.
  17. Store in a cool dark place.