In a large stock pot, add 10 quarts of tomato juice and butter. In a blender jar pour 2 cups of tomato juice. Add 2 onions. Pulse unto the onions are finely chopped. Add to the juice in the stockpot. Repeat with the remaining juice, onions, peppers, and garlic. Simmer one hour. Add vinegar, and spices. Simmer until thickened. Whisk in tomato paste. Fill pint jars within one inch of the top of the jar. Wipe the rim of the jar clean. Add lids and rings. Place into a Waterbath canner with water covering the jars by one inch. Bring the water in the canner to a boil. Simmer for 20 minutes. Remove jars from canner and allow to cool for 24 hours. Remove rings and check for seal. 20 pints