Ripe tomatoes
1 green pepper, diced
3 lg. onions, diced
5 tbsp. salt
10 tbsp. sugar
6 tbsp. Clear Jel

Brown onions, peppers, and butter together. Cook onion mixture with tomatoes. After cooking run through colander. Mix salt, sugar, and cornstarch together and add to tomato juice. Bring to boil and seal jars. Process pints 15 minutes and quarts 20 minutes in pressure canner at 10 lbs. Serve with pats of butter for each serving, if desired.