First I washed them all.
Then cut into quarters.
Don't worry, I separated them into 2 pans, even though I knew they would cook down a lot.
I let it cook all day long. The smell was tantalizing, it made me hungry for soup or stew, perfect on this first chilly day this fall. I cooked it down to about half.
I used the Ball Canning guide, adding 1 Tablespoon bottled lemon juice per pint, then placing them in a boiling water bath canner for 40 minutes (I had to add extra time due to our elevation).
I only got 6 pints out of this batch, I could have cooked it down farther, but I was tired of stirring it periodically all day to prevent it from burning, and frankly, I didn't want to stay up late watching the canner. I love the color!