1/2 bushel tomatoes with skins removed
12 large onions, chopped
12 bell peppers, chopped
25 mild/hot green chili peppers, chopped
25 jalapeno peppers, chopped
4 Tablespoons cayene pepper
4 cups white vinegar
12 Tablespoons salt
Mix everything together and simmer for about 6 hours. Place in clean, hot jars. Process pints 20 minutes quarts 35 minutes in water bath canner. Yields about 14 quarts.
Note: I'm in Utah, high elevation. You may have different processing times for your area.
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