Use only firm tomatoes for this sauce as overripe ones may not be acidic enough to use in canning.
INGREDIENTS | YIELDS 4–5 PINTS
6 pounds tomatoes, peeled, cored, and quartered
1 pound of onions, chopped
¼ pound green peppers, chopped
3 cups vinegar
1 cup honey
1 tablespoon dry mustard
Combine all ingredients in a large saucepan. Boil gently, stirring frequently for about 3 hours or until mixture is reduced to half volume.
Pour still-hot sauce into sterilized jars. Leave ½ inch of head space.
Slide a rubber spatula around the inside of surface of the jar to release any air bubbles.
Seal and boil for 15 minutes in a water bath.