8 cups chopped tomatoes
1 onion chopped
1 garlic bulb, crushed
6 cups chopped, mixed peppers
1 ½ cups vinegar
2 tbsp salt
2 tbsp sugar

Combine ingredients & cook for 1 hour. Add:

Large can tomatoe paste
Cook half hour more. Add:
¼ cup parsley or cilantro
(I use 2 tbsp oregano)

I fill measuring cup generously when measuring vegetables. A double recipe makes 7 quarts – which exactly fills my canner.

Bottle. Helen uses hot pack method with sterile jars & rings. I have always used the pressure canner – much safer method. I process 10 min @ 10 lbs pressure.