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Ingredients

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  • 4 quarts of tomatoes chopped, peeled and cored. (Approx. 25 large tomatoes)
  • 1 cup chopped onion
  • ½ cup chopped sweet red pepper
  • 1 ½ teaspoon celery seed
  • 1 teaspoon whole allspice
  • 1 teaspoon mustard seed
  • 1 ½ cups vinegar
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 cup sugar
  • 1 stick of cinnamon

Instructions

  1. Cook the tomatoes, onions and pepper until soft. Press through a food mill or sieve.
  2. Cook the pulp rapidly until it is thick and reduced by one half (about an hour).
  3. Tie the whole spices in a spice bag. Add the spice bag, sugar, salt and paprika to the tomato mixture.
  4. Cook gently about 25 minutes, stirring frequently. Add the vinegar, cook until thick. Continue stirring.
  5. Remove the spice bag.
  6. Ladle into hot jars, leaving about ¼ inch head space. Adjust the caps and process about 10 minutes in the boiling canner.

Find it online: https://www.weaversorchard.com/nan-reinert-preserving-tomatoes/