In a large saucepan, bring 8 cups water to a boil.
Using a slotted , place tomatoes, a few at a time, in boiling water for 30-60 seconds.
Remove each tomato and immediately plunge in ice water.
Drain and pat dry.
Peel and finely chop tomatoes to measure 9 cups.
In a stock pot, combine the tomatoes and remaining ingredients.
Bring to a boil, reduce heat; simmer, uncovered, for 30 minutes o until slightly thickened.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2" headspace.
Remove air bubbles; wipe rims and adjust lids.
Process for 15 minutes in a boiling water canner.