6 1/4 lbs ripe tomatoes (peeled and cored)
2/3 cup white onions, chopped
1 1/2 cups sugar
1 teaspoon Tabasco sauce
2 cups cider vinegar
5 teaspoons salt
2 teaspoons ginger
1/2 teaspoon curry powder
2 cups vinegar
1 teaspoon cinnamon
1 teaspoon mustard

Choose fresh, ripe tomatoes without any blemishes. Wash tomatoes thoroughly.

Bring water to a boil and dip tomatoes into boiling water briefly, until skins break and are easily removed. Peel and core tomatoes. Measure out 6 1/4 lbs.

Coarsely chop tomatoes and onions. Combine all ingredients in a large stockpot and simmer for 2 hours. Stir frequently to prevent scorching.

Pour into clean, hot canning jars (pints). Adjust caps and process for 15 minutes in boiling water bath.

Yields 5-6 pints.

Submitted by: CM