skin tomatoes, core, and chop to desired size. Drain juice.

Chop everything else into desired size.

Combine all ingredients into a large pan adding one can of tomato paste.

Bring to low boil for half an hour and add another can of tomato paste.

Cook half an hour and if you need to thicken it up add another can of tomato paste and cook an additional 15 minutes.

Depending upon the size of the tomatoes, you should get 8 to 10 pints.

Canning.

Add 1 tbs. bottled lemon juice to a pint jar.

Fill to within 1 inch of the top.

Water bath in boiling water for 40 minutes.

Cap and store.