Ingredients:
2 tbsp whole cloves
2 tbsp broken stick cinnamon
1 tbsp celery seed
3 c. white vinegar
24 lbs. ripe tomatoes
1 large onion, chopped
3/4 tsp. red pepper
1 head garlic, peeled and chopped
1 lb. pitted cherries
3 c. sugar
4 tbsp salt
smoke flavoring to taste
Cooking Instructions
Put spices, vinegar into saucepan. Cover. Heat to boiling. Remove from heat. Let stand and steep while you prepare tomatoes. Peel tomatoes, place in large kettle, mash. Add onion and red pepper, cherries and garlic. Heat to a boil, stirring occasionally. Cook 15 minutes. Put tomatoes though a food mill or coarse sieve and back into the kettle. Add sugar . Heat to a boil, then simmer briskly. Stir often to prevent sticking. Cook until you have half the amount you started with. Strain vinegar into sauce. Discard spices. Add salt. Simmer to desired consistency, stirring frequently. Add smoke flavoring bit by bit, stir and taste. Fill hot sterilized pint jars. Process in water bath canner for 15 to 20 minutes. Makes about 8 pints.
Note: You can substitute leeks for the onions and use elephant garlic for milder flavor. I always use walla walla sweet onions and elephant garlic. I use cherries I can during the season, since they are ready before the tomatoes are. If you prefer, once you get the sauce to the desired consistency, you can run it bit by bit in a food processor to smooth it out.
2 tbsp whole cloves
2 tbsp broken stick cinnamon
1 tbsp celery seed
3 c. white vinegar
24 lbs. ripe tomatoes
1 large onion, chopped
3/4 tsp. red pepper
1 head garlic, peeled and chopped
1 lb. pitted cherries
3 c. sugar
4 tbsp salt
smoke flavoring to taste
Cooking Instructions
Put spices, vinegar into saucepan. Cover. Heat to boiling. Remove from heat. Let stand and steep while you prepare tomatoes. Peel tomatoes, place in large kettle, mash. Add onion and red pepper, cherries and garlic. Heat to a boil, stirring occasionally. Cook 15 minutes. Put tomatoes though a food mill or coarse sieve and back into the kettle. Add sugar . Heat to a boil, then simmer briskly. Stir often to prevent sticking. Cook until you have half the amount you started with. Strain vinegar into sauce. Discard spices. Add salt. Simmer to desired consistency, stirring frequently. Add smoke flavoring bit by bit, stir and taste. Fill hot sterilized pint jars. Process in water bath canner for 15 to 20 minutes. Makes about 8 pints.
Note: You can substitute leeks for the onions and use elephant garlic for milder flavor. I always use walla walla sweet onions and elephant garlic. I use cherries I can during the season, since they are ready before the tomatoes are. If you prefer, once you get the sauce to the desired consistency, you can run it bit by bit in a food processor to smooth it out.
