Chunky Taco Sauce for Canning

Contributed by Delma at World Recipes Y-Group

• Yield: 14 pints.

Ingredients

• 8 qts tomatoes, diced and peeled (use plum or roma tomatoes if possible)
• 1 qt chopped onions
• 1 qt chopped sweet peppers
• 1 qt chopped celery
• 1 qt cider vinegar
• 1 cup sugar
• 2 cup water
• 2 tbsp. brown sugar
• ⅓ cup canning salt (not iodized)
• 1 tbsp whole pickling spice (tie in cloth)
• 2 tbsp chili powder
• 2 – 3 tsp cayenne pepper (more for hot)
• 1 tbsp garlic powder
• 2 tbsp lemon juice
• black pepper to taste

Directions

1. Combine all ingredients in large, heavy kettle.
2. Bring to boil; simmer 3 to 3½ hours.
3. Pour hot sauce into clean, sterilized pint jars, process in pressure canner at 10 pounds pressure for 30 minutes.