10 Pounds firm ripe tomatoes -- cored, peeled, and chopped
2 Large onions -- finely chopped
3 garlic cloves -- minced
1 Tablespoon crushed red pepper
1 Tablespoon celery seed
1 1/2 Cups brown sugar
1 Tablespoon dry mustard
2 Teaspoons salt
1 1/2 Teaspoons mace
1 Teaspoon ginger
1 Teaspoon cinnamon
1 Cup vinegar, 5% acidity
1/3 Cup lemon juice
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Combine tomatoes, onions, garlic, red pepper and celery seed in a large saucepot. Simmer, covered, until vegetables are soft, about 30 minutes.
Press tomato mixture through a fine sieve or food mill; discard seeds. Return tomato mixture to the saucepot and add the remaining ingredients. Cook over low heat until mixture thickens, about 30 minutes. As mixture thickens, stir frequently to prevent sticking.
Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 3 pints.
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