1 gallon ripe tomatoes, peeled and quartered
1 onion, finely chopped
3 bell peppers
7 chopped jalapeno peppers
1/2 c. white vinegar
2 tbsp. canning salt
1 1/2 tbsp. sugar

Put all ingredients in large pot, bring to a boil. Reduce heat and simmer 30 minutes, stirring often. Pour into jars, wipe rim clean using a damp paper towel.

Adjust two piece lids and process in boiling water bath for 45 minutes.