Source:

Carol

Serves/Makes:5 quarts

Ingredients

• 30 or more ripe tomatoes (depending on size), chopped
• 5 onions, chopped
• 8 green bell peppers, chopped
• 5 tbsp (70 ml) brown sugar
• 3 tbsp (45 ml) salt
• 5 cups (1175 ml) cider vinegar
• 1 tbsp (15 ml) ground cloves
• 1 tbsp (15 ml) grated ginger
• 1 tbsp (15 ml) ground nutmeg
• 1 tbsp (15 ml) cinnamon
• pinch allspice

Preparation

• Combine tomatoes, onions and bell peppers in a saucepan.
• Att brown sugar, salt and vinegar.
• Heat on low for about 2 hours stirring frequently.
• Add spices and cook for another 2 hours stirring so as not to burn.
• Put sauce into freezer containers or glass jars.
• Process in hot water bath, if using jars.

Comments

Vary quantities of ingredients to your taste. Chop vegetables in food processor to save time. Store in freezer for up to 6 months.