Jambalaya Sauce - cooking recipe

Ingredients

3 c. diced ham (about 1 1/2 lb.)
1/2 c. butter
6 c. chopped onion (about 12)
6 minced cloves garlic
3 green peppers, seeded and chopped
6 c. peeled, chopped tomatoes (4 to 6 lb. or 12 to 18 medium)
5 hot green chilies, seeded and chopped
3 bay leaves
1 1/2 tsp. crushed thyme
3/4 tsp. ground cumin

Preparation

Cook ham in butter until lightly browned.
Add onions, garlic and peppers.
Cook until soft.
Add tomatoes and seasonings. Simmer to desired thickness.
Ladle into 6 clean hot pint Mason jars, leaving 1 inch headspace.
Remove air bubbles; adjust lids. Process in pressure canner at 10 pounds pressure for 75 minutes.