This does look really good AND adaptable to lower sodium diets, unlike most of the recipes you see that start with ketchup, etc. Thanks for sharing!

BTW, as written, this will have about 2200 mg sodium per pint ouch lol.

Use only half the salt and it comes into a much healthier sodium range.

Just a thought from someone who has to watch sodium and canning has helped me do that.

Dede

Pete said:

I was planning to not add any salt at all.  We generally don't use any.  (It's always funny when we have to scramble to find some salt for guests who require it…)

That's great! It may need some, but you'll know by taste. I think I may make this canned with the burger. The recipe I used in the past for that was from the Ball website but it's really salty.

Dede

CindyP said:

If you started out with making your own juice, that would greatly reduce the sodium content, too!

Oh yeah absolutely.

dede

Finally, finally, FINALLY made this today!  It is VERY good!

Since I am totally unaccustomed to cooking in large quantity, I had a devil of a time getting it hot enough to cook!  Plus, I still am using an old stock pot with the thin stainless steel bottom, and fear burning whatever is cooked in it.  Sooo, this became a much longer project than it should have been, because I was barely adding any heat!

Ended up with nearly 15 pints, so you know I didn't cook it down nearly well enough.  But the flavor is quite amazing.  I'll do better next time, I promise!

(Pssst.  Don't tell anyone, but I cheated and added some clearjel at the end.  Only about 1/3 cup, and I hope next time not to need it.)