2 lbs. unpeeled zucchini, sliced
2 lbs. tomatoes, peeled, cored and cut up
1 c. chopped onion
1 c. chopped green pepper

Place all ingredients in large kettle with 2 1/2 cups water. Bring to boiling. Boil 2-3 minutes. Pack hot vegetables into hot pint jars, leaving 1/2 inch headspace. Add 1/2 tsp. salt per pint. Cover with boiling vegetable liquid again leaving 1/2 inch headspace. Adjust lids and process in pressure canner at 10 lbs. for 40 minutes. Makes 8 pints.