Featured Pinch Tips Video
- 1 cup white vinegar
- 1 1/2 teaspooons whole cloves
- 1 1/2 teaspoons broken cinnamon sticks
- 1/2 teaspoon whole allspice
- 1 teaspoon celery seed
- 8 pounds ripe tomatoes
- 1 cup sliced onion
- 1/4 teaspoon cayenne pepper
- 1/2 cup sugar
- 4 teaspoons salt(more or less)
1Combine vinegar, cloves, cinnamon, allspice and celery seed in a saucepan.
2Bring to a boil, then remove from heat.Let vinegar stand to absorb spices.
3Cut tomatoes in quarters.
4Combine onion and cayenne pepper.
5Boil uncovered 20 minutes stirring occasionally to keep it from sticking.
6Press through a sieve.
7Combine sugar and hot tomato juice in a large kettle.
8Cook uncovered, stirring frequently until volume is halved(about 1 hour, 15 minutes)
9Strain vinegar, discard spices.
10Combine salt with spiced vinegar and add to boiling tomato mixture.
11Continue boiling, uncovered, 30 minutes longer or until thick. Stir constantly.
12Pour into hot sterilized jars and seal.