red ripe tomato, peeled
1 1/2 cups
green bell peppers
- Chop tomatoes peppers and onions bite-size or smaller.
- Put all ingredients in a large pot and cook on low simmer for 3-4 hours. (Recipe says to cook it "slow and cook down low").
- Sterilize your canning jars & lids in boiling water.
- Fill the jars and place tops on tight.
- After filling jars, give them a 45-minute bath in boiling water.