Great Aunt Elizabeth'S Tomato Butter

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   ["Peel tomatoes by dipping them into boiling water for 30 seconds. Chop the tomatoes and onions in a food processor or grind then in a food grinder.", "Combine vinegar, sugars, spices and salt n heavy non-reactive Dutch oven; bring to boil.", "Add vegetables and simmer over low heat until thick, stirring frequently with a wooden spoon to prevent sticking. This is a slow process, taking several hours. Butter is done when it no longer bring large quantities of liquid to the top as it simmers, and adheres as a whole to slide off a metal spoon.", "Ladle into sterilized, hot, 1/2 pint jars to within 1/4 in of jar top.

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   Wipe jar rim; adjust lids to be tight but back off a quarter of a turn to allow for air expansion while in the bath.", "Process in boiling water bath 10 minutes. Jars should be placed on a rack and the water should cover the lids at least a half inch deep.", "Remove from boiling water bath and complete seals unless closures are self-sealing.

* Per serving · 4 servings · Values may vary.

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