Instructions: Cook first 3 ingredients in oil in a 12-quart stock pot over medium-high heat, stirring constantly, until tender.

Add tomatoes and next 5 ingredients; bring to a boil. Reduce heat and simmer, stirring occasionally, 30 minutes or until thickened. Remove from heat; stir in lemon juice.

Pour into hot jars, filling to 1 inch from top for quarts and 1/2 inch from top for pints. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in pressure canner at 10 pounds pressure (240 degrees). Process pints 20 minutes and quarts 25 minutes.

This recipe yields 7 quarts or 15 pints.

Yield: 7 quarts

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