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4 quarts red ripe tomatoes, chopped 5 large onions, chopped 4 sweet red peppers, chopped 2 cups cider vinegar 1 cup brown sugar 1 stick cinnamon, broken up 1 tablespoon yellow mustard seed 2 teaspoons celery seed 1-1/2 teaspoons ground ginger 1 teaspoon ground nutmeg 1 teaspoon peppercorns |
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Tie spices in a cheesecloth bag.
Combine with all other ingredients in a heavy, enameled kettle and stir. Bring the mixture quickly to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about 3 to 4 hours. Sauce should be thicker than ketchup, but not as thick as jam. Monitor closely, stirring often, to prevent scorching.
Pack hot in sterile jars and process in boiling water bath for 15 minutes.
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