Source: Star Tribune

20 large, vine-ripe tomatoes, cored and cut
    in wedges (no need to peel)
2 large yellow onions, peeled and minced
2 cloves garlic, peeled and crushed
3 celery stalks, diced
1 medium size sweet green or red pepper,
    cored, seeded and minced
1/4 cup finely grated horseradish or 1/4 cup prepared horseradish
1 1/2 teaspoons crushed dried red chile peppers or
    1 1/2 teaspoons liquid hot red pepper seasoning
1/4 cup granulated sugar
1/3 cup lemon juice
1 tablespoon salt

Simmer all ingredients, covered, in a large heavy enamel or stainless steel kettle over moderate heat about 40 minutes, stirring occasionally, until tomatoes have cooked down to juice. Put mixture through a food mill or press through a fine sieve, forcing out as much juice as possible.

Return strained juice to kettle and bring to a boil. Pour into 4 (1-quart) hot canning jars, filling each to within 1 inch of top. Wipe rims and seal. Process for 30 minutes at 10 pounds of pressure.