Canned East Texas Salsa - cooking recipe

Ingredients

8 lb. tomatoes
1 c. chopped bell peppers
1 medium chopped onion
1 tsp. celery seed
1 tsp. cayenne pepper
2 Tbsp. white vinegar
1 Tbsp. sugar
1 tsp. salt

Preparation

Wash and remove stem ends and cut tomatoes into quarters.
Mix all but vinegar, sugar and salt into an 8 to 10-quart pot.
Bring to boil and cook 45 minutes.
Stir occasionally.
Put tomato mixture through food mill or coarse sieve.
Add vinegar, sugar and salt and return to boil.
Simmer 30 minutes or until mixture is desired consistency.
Pour hot tomato sauce into hot canning jars (1-pint size), leaving 1/2-inch headspace.
Put on lids.
Process for 10 minutes in boiling water bath.