Ingredients:
- 12 cups halved, cored tomatoes (about 24 medium tomatoes, 8 pounds)
- Bottled lemon juice
- Salt (optional, but enhances the flavor of the other spices)
- 6 teaspoons chili powder (or a mix of powder and flakes, more if you want it really spicy)
- 2 teaspoon ground cumin
- 2 teaspoons oregano
- 2 teaspoons garlic powder (or a mix of minced and powder)
- 2 teaspoons ground coriander
- 1 1/2 teaspoons seasoning salt (optional)
Directions:
Mix all the spices in a bowl and set aside (or you can add about 2 1/2 teaspoons of spice mix to each jar-I like to mix it into the sauce). Fill hot water bath canner and begin heating on low. Wash and heat jars, and put lids in simmering water until ready to use. Do not boil. Set bands aside.
In a large pan (I use a stock pot so there is room for them to cook up), combine tomatoes, 1/2 cup lemon juice, and spices. Stir to combine. Bring to a boil, boil gently for 5 minutes. Continue to cook until tomatoes are very soft and can easily be blended with a blending stick or mixer (I usually leave for several hours to let the spices seep in).
Add 1 Tablespoon lemon juice to each jar. Ladle tomato mixture in hot jars, leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight (not firm).
Process filled jars in boiling water bath canner for 40 minutes for pints and quarts, adjusting for altitude if needed (this is adjusted for North Ogden Utah)
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.