This recipe is a family favourite, whether you put it on tacos or your eggs like my mom, I'm certain you'll enjoy one of Meme's beloved recipes passed down throughout the family.

 

Ingredients

11 quarts of tomatoes (in case you forgot -> 1 bushel = 22 quarts or about 19 cups after cutting them up and scalding them)

10 medium or large onions

3 - 4 bell peppers of any colour

2 bunches of celery

2 teaspoons of cinnamon

2 teaspoons of nutmeg

1-1/2 teaspoons of ground cloves (this is where your Shardor Herb Grinder comes in)

1 teaspoon of allspice

2-1/2 cups of brown sugar (not well packed)

6 tablespoons of salt

1-1/4 cups of vinegar

1/4 - 1/2 teaspoon of cayenne pepper

Make the Sauce

Scald the tomatoes and then peel them and cut them into chunks.

Put the tomatoes into a large pot and cook them for 15 minutes on medium heat and stir to keep them from sticking.

Add the celery, onions and peppers and simmer for about 1-1/2 hours.

Wash and sterilize jars by boiling in water for at least 10 minutes - the jars and the lids.

Use tongs and be careful when removing the hot jars from the boiling water.

Set them on a towel.

Fill the jars with the sauce, leaving a 1/2" head space.

Makes 9 pints.

I hope you enjoy this as much as our family has.

If I know Meme (and I do), she would have grown all of the vegetables in her backyard garden herself (that's what I do by chance, and so does Nana - mom's mom- the two greatest French Cooks that I've ever know of [and mom of course because like me she learned from both of them and grows her own as well.])