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Recipe
24 c cored, peeled, and diced tomatoes
1-3/4 c + 2T peppers, any combination you like
Chilis are the traditional peppers used.
3/4 c onion (You can use this amount in peppers if
you don't want to use onions.)
2-1/2 - 4 T sugar
3 t. canning salt
1 T bottled lemon juice per pint
Mix the tomatoes, peppers, onions, sugar, and salt in a large pan. Bring to a boil. Turn the heat down, and simmer the ingredients for 10 minutes. Add 1 tablespoon of bottled lemon juice to each jar. Using a slotted spoon, fill the jars to 1 inch headspace. Laddle juice into jar if needed to 1 inch headspace. Remove the air bubbles, and wipe the rim of the jars before sealing. Place the jars into a warm pressure canner. After venting, process the jars for 15 minutes for pints or 20 minutes for quarts @10 psi. Make sure to make appropriate adjustments for your altitude.