juice from 1 peck tomatoes (13.25 lbs)
1 tbsp. paprika
8 (or more) onions, choppped
5 cups sugar
4 bell peppers
5 cups vinegar
2 tsp. whole cloves
1/2 tsp. ground allspice
3 tbsp. salt
4 small hot peppers
1 tbsp. cinnamon

Juice the tomatoes in a tomato press/strainer or food mill to remove skins and seeds.

Cook onions and peppers. Process in food processor or blender until smooth. Add to tomato juice. Add remaining ingredients. Put hot peppers, cinnamon sticks and whole cloves in a little cloth bag so that they can be easily removed. Tie bag tightly with cotton string.

Boil to desired thickness, stirring often. Ladle into canning jars; wipe rim clean and adjust 2 piece caps according to manufacturer's instructions.

Process in a boiling water bath canner for 15 minutes. Remove jars from canner and allow to cool for 24 hours. Check seals before removing jar rim, washing jar and storing in a cool dark place.

Note: If any jars have failed to seal, store in refrigerator.

Makes 8 pints.

Submitted by: Belle