New Mexican Tomato Taco Sauce for Canning

Buster's friend's Note:

Another wonderful sauce from the New Mexico State University Cooperative Extension Service Guide E-323 for making use of paste tomatoes. http://aces.nmsu.edu/pubs/_e/e-323.pdf They suggest using New Mexican Tomato/Tomato Paste Salsa for Canning if you have slicers or beefsteaks as they will make a very thin salsa if used in the below recipe.

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 16 pints

• 8 quarts paste tomatoes, finely chopped, peeled, cored
• 2 1/2 cups vinegar
• 2 tablespoons salt
• 2 garlic cloves, crushed
• 1 1/2 tablespoons black pepper
• 5 cups onions, chopped
• 1 tablespoon sugar
• 4 jalapeno peppers, seeded, chopped
• 2 tablespoons oregano leaves (optional)
• 1 teaspoon ground cumin (optional)
• 4 chilies, seeded, chopped (long green)

Directions:

1. Combine ingredients in a large saucepan.
2. Bring to a boil, then reduce heat and simmer, stirring frequently
3. until thick (about 1 hour).
4. Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0–1,000 feet
5. altitude; 20 minutes at 1,001–6,000 feet; 25 minutes
6. above 6,000 feet.