INGREDIENTS
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20 cups chopped cored peeled tomatoes (about 21 medium)
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2 cups finely chopped onions (about 3 to 4 medium)
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3 cloves garlic, finely chopped
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1 Tbsp hot pepper flakes
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1 Tbsp celery seeds
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1-1/2 cups lightly packed brown sugar
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1 cup white vinegar
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1/3 cup lemon juice
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2 Tbsp salt
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1-1/2 Tbsp ground mace or nutmeg
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1 Tbsp dry mustard
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1 tsp ground ginger
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1 tsp ground cinnamon
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3 (16 oz) pint glass preserving jars with lids and bands