5 lbs. ripe tomatoes

2 C. chopped onions

1 C. chopped green pepper

1/4 C. chopped hot peppers

1 T. salt

1 clove garlic minced

1 C. vinegar

Peel, core and chop tomatoes. Put all ingredients in a large pot and bring to a boil, stirring often. Reduce heat and simmer 10 minutes.

Ladle into hot, sterilized jars. Wipe rims and threads of jar with a clean, damp cloth. Place lid on jars and place bands on jars.

Process in a boiling water bath for 15 minutes.

Yield: about 4 pints

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