Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      black peppercorns
   2                    dried whole hot red peppers
   1      clove         garlic -- crushed
  10      pounds        firm ripe tomatoes
   3                    chili peppers OR
   1      can           whole green chilies (4oz)
     1/2  cup           chopped onion
     1/2  cup           chopped celery with leaves
   6      tablespoons   lemon juice
   1      tablespoon    salt
   1      teaspoon      sugar
   1      teaspoon      paprika
   1      teaspoon      Worcestershire sauce

Preparation:

On 3 layers of cheesecloth, combine peppercorns, red peppers, and garlic. Gather up sides and tie with cotton string. Set aside. Wash tomatoes and remove stems and cores. Cut 4-6 tomatoes into quarters, or enough to cover bottom of a 8-qt. pot. Use a wooden spoon to stir and crush tomatoes until juices begin to flow. Cut and add remaining tomatoes. Bring to a boil over med-high heat. Add green chilies, onion and celery. Add spice packet. Reduce heat to low; simmer until veggies are soft, about 45 min. Remove and discard spice packet. Press veggies through a food mill or sieve into a 4-qt. pot. Discard pulp and seeds. Stir in remaining ingredients Bring juice to a boil over med-high heat. Pour hot juice into hot sterilized 1-1/2 pint jars, leaving 1/4" headspace. Process in boiling water bath for 35 min. for 1-1/2 pt or qt. size jars.