Step 1

Dip tomatoes in boiling water for 30-60 seconds until skins loosen.

Step 2

Dip in cold water and slip off skins. Core and chop tomatoes.

Step 3

In a 6-quart pot, combine tomatoes and remaining ingredients.

Step 4

Bring to a boil, stirring occasionally.

Step 5

Reduce heat and simmer about 30 minutes or to desired thickness, stirring occasionally.

Step 6

Immediately fill hot pint jars with mixture, leaving 1/2-inch head space.

Step 7

Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.

Step 8

Wipe jar tops and threads clean.

Step 9

Place hot lids on jars and screw bands on firmly.

Step 10

Process in boiling water canner for 15 minutes. Makes about 5-pints.