7 1/2 lbs. tomatoes
2 lg. onions, chopped
1/2 c. cold water
1/2 c. sugar
2 tbsp. Clear Jel
2 tbsp. salt
1/2 tbsp. pepper

Cook tomatoes and press through a food strainer or large sieve fine enough to hold back seeds and skins. Discard these. Add sugar to hot juice; add onions. Dissolve the cornstarch in cold water and add to tomato juice. Put the mixture into pint jars and process 20 minutes in pressure canner.