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1
Heat a large stockpot with boiling water.
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2
Add 8 to 10 tomatoes to the pot.
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3
When the skins start to wrinkle, remove with slotted spoon to a sink of ice water.
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4
Repeat until all tomatoes have been blanched.
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5
Remove skins & stem end of each tomato.
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6
Put in a large pot and mash down or cut in pieces.
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7
To freeze and prepare later:.
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8
Place in large freezer bags and mark.
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9
To prepare, just thaw and add the following ingredients below.
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10
To prepare fresh, add white onions to mashed tomatoes in a large pot.
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11
Add all of the spices and heat on low.
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12
Stir with a wooden spoon.
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13
When simmering, add brown sugar.
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14
Stir until mixed and taste.
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15
Add more sugar if not sweet enough.
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16
Note: You may use liquid sweetner sugar substitute.
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17
Add 1 cup water if you use liquid sweetner.
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18
Cool down.
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19
Put tomato mixture in blender in small amounts.
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20
Puree.
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21
(Do not try to blend hot mixture).
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22
Heat half pint sterilized jars in water in oven on low heat.
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23
Heat seals.
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24
Bring pureed mixture to a low simmer, do not burn.
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25
Place in half pint jars or pint jars.
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26
With a clean damp cloth wipe rim of jar, seal and tighten with ring.
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27
Hot water bath for 10 minutes.
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28
Note: I have sterilized bottles and poured in bottles and dipped bottle corks in paraffin before sealing.
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29
Note: If you want a few half pints for chili sauce, add 1 tblsp horseradish and 2 drops tabasco sauce or hot sauce to each half pint, stir before sealing.
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30
Do not add to the whole batch.
