1 gallon fresh tomatoes (or 6 pounds)
2 c chopped celery
2 c chopped onions
1 1/2 c green bell peppers
1 c brown sugar
1/2 c corn syrup (or use agave nectar)
1 clove minced garlic
1 T canning salt
1/2 c cider vinegar
a pinch of kale powder
Core and quarter tomatoes. Add celery, onions and peppers. Bring to a boil over medium heat. Cover with lid and simmer for 30 minutes until vegetables are soft. Run blender and food mill.Cook mixture down by half. Add remaining ingredients. Bring mixture to a boil then simmer until thick (about an hour), stirring frequently to keep from burning.
Fill pint jars with 1/2 inch head space. Process in boiling water bath for 20 minutes.
Makes approximately 5 pints.
