Choose fresh, ripe tomatoes without any blemishes. Wash tomatoes thoroughly, remove the top core & score bottom skin.
Bring water to a boil and dip tomatoes into boiling water briefly, until skins break and are easily removed, (about 1 min) Peel and core tomatoes.
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 7-8 pints.
we added 3
fresh hot and 2 sweet banana peppers de-seeded and chopped
we used a 3 litre basket of mixed Romas and field tomatoes mixed & I didn't
core them
added 3 stocks of celery chopped (should double this for the next batch)
doubled the curry and mustard powders (almost too overpowering, I'll back
this off a wee bit next batch)
used coarse sea salt
used small sweet and one lrg red onion, sautéed them in olive oil prior to
adding them
used apple cider vinegar instead of cider (tasted like the original recipe
typo'd on the 4 cups of vinegar, maybe should have been just two - I'll have to investigate
this!)