1 gal. tomatoes, peeled & quartered
1 lg. onion, finely chopped
3 bell peppers, finely chopped
1/2 c. white vinegar
2 tbsp. canning salt
10 jalapeno peppers, chopped (for hot) (or 7 for med. or mild use 4)
1 1/2 c. sugar

Put all ingredients in large enamel pot. Bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally. Pour into sterilized pints. Seal and process in boiling water bath 5 minutes.