Ingredients
4 quarts chopped peeled tomatoes (about 24 large)2 cups chopped onions2 cups chopped sweet red peppers (about 4 medium)1 serrano pepper, finely chopped1 cup sugar3 tablespoons salt3 tablespoons mixed pickling spices1 tablespoon celery seed1 tablespoon mustard seed2-1/2 cups white vinegar
Preparation
In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.
Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently.
Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.
