Combine all ingredients in a kettle and simmer 1 1/2 hours or until of desired consistency. Transfer to clean, hot pint jars. Seal with two-part canning lids. Process in boiling water bath canner for 30 minutes. Makes 8-10 pints.
Note: This recipe is devised with Roma tomatoes and other tomatoes grown for cooking. To adapt to juicier, slicing varieties, follow these steps: Place chopped tomatoes in kettle and cook three to four minutes to release moisture. Strain and reserve the juices. Set aside the chopped flesh. Boil the tomato juice to reduce by two-thirds. Return chopped tomatoes to kettle with the cooked juices. Add remaining ingredients and simmer 1 1/2 hours or until desired consistency is reached. Process as directed
Recipe by Betty L. Greiner, Bellevue NE Recipe published in Omaha World-Herald, 10/10/97 Typed by Leonard Smith Posted to MM-Recipes Digest V4 #243 by leonard.smith@sbaonline.gov on Sep 13, 97
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