Here's what I did...
I chopped and cored
10 cups of tomatoes
2 cups chopped onion
1/3 cup lightly packed brown sugar
1/2 teaspoon cayenne pepper
I returned the pureed mixture to my stainless steel saucepan and added...
1-1/2 cups white vinegar
4 tsp. salt
2 cloves garlic, minced
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
I brought the mixture to a boil over high heat, then reduced the heat and boiled gently, stirring occasionally until the mixture was the consistency of a thin commercial sauce (it reduced by about half), about an hour.
I processed the jars in a boiling water bath, ensuring the jars were completely covered with water, brought the water to a boil and processed for 15 minutes.
After processing, I removed the jars from the canner using my jar lifter and set them on a folded dish towel on the counter to cool, and to listen for the PING! of each successfully sealed jar. Yummy!
The recipe I followed stated it would make 8-8 ounce jars... I canned it in pints and ended up with 5 pints.
For a printable copy of this recipe, click here.