12 lbs ripe tomatoes
1 lbs onion
1/2 lbs sweet red peppers
1/2 lbs sweet green bells (peppers)
4 1/2 cups 5% acidic white vinegar
4 1/2 cups sugar (or sweetener, adjust to taste)
1/8 cup canning salt (adjust to taste or diet needs)
1 tablespoon dry mustard
1/2 tablespoon ground dry red pepper
1/4 teaspoon ground allspice
1/2 tablespoon ground cloves
1/4 teaspoon ground cinnamon
quarter you tomatoes and chop your pepper and onion(s), place them in a large pot, mashing them down. Over a medium low heat, cook the peppers, onion(s) and tomatoes until they are soft, stir and mash frequently.
Place the cooked tomatoes, onion(s) and peppers in your food mill and catch the juices in a separate large pot, feed skins to chickens for omelette tasting eggs. (you can always peel and core the tomatoes then place them and the peppers and onion(s) into a blender, but I find it takes a bit longer)
Bring the juices to just a boil, reduce heat and simmer an hour. Stir to prevent any burning.
Mix together the remaining ingredients. Add to the tomato sauce, mix well. Simmer (or place in a crock pot and walk away) until the sauce is reduced by half.
Jar and place in a hot water bath for 15 minutes for both pints and 1/2 pints.
I finally have some tomatoes showing up on my plants, as long as we don't have an early freeze I might still get to make something this year.