Ingredients

How to make it

  • Combine all ingredients in a large dutch oven; bring to a boil.
  • Cover, reduce heat, and simmer, stirring occasionally, 1 hour.
  • Pour hot mixture into half pint jars, filling to 1/2 inch from top.
  • Remove air bubbles; wipe jar rims.
  • Cover at once with metal lids, and screw on bands.
  • Process in boiling water bath 15 minutes.
  • Yield 11 pints

Reviews & Comments 6

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    " It was excellent "
    landsearch ate it and said...
    This is a really great recipe and for my second year I made a few tweaks. Last time the tomatoes were very ripe and a bit watery. This time I got firm but just ripe canning tomatoes. Twenty pounds proved perfect. I chopped everything in a food dicer that produced a nice consistency and uniform size to all the veggies. I let the tomatoes stand a while in a colander to help dewater them a bit. I like a sauce that is a but more zing so I add 1.25 teaspoon cinnamon, half a chopped jalapeno and substituted ΒΌ cup of lime juice for an equal amount of vinegar. I also add a bit more sugar.
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    " It was excellent "
    landsearch ate it and said...
    Very tasty. I added a bit more sugar, 1.5t cinnamon, and a bit of corn starch at the end to thicken it up. I ran my tomatoes, which were very ripe, through a meat grinder which helped to de-water them. (about a quart of fluid ran on the floor.)
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  • ttaaccoo 5 years ago
    Wow!! thank you for posting. another goodie!! 555555
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    " It was excellent "
    fizzle3nat ate it and said...
    Great recipe! Thanks for sharing. - Natalie
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    " It was excellent "
    kathye ate it and said...
    yummmm...I always grow lots of tomatoes so this will surely be one I will make. Thanks!
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  • jenniferbyrdez 6 years ago
    Wonderful.
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  • cheryilyn 6 years ago
    this sounds like a good one too.
    Was this review helpful? Yes Flag

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