5 qt. tomatoes
3 1/2 c. chopped onions
6 c. chopped bell peppers
10 lg. garlic cloves
5 tsp. salt (canning salt)
1 1/2 c. vinegar

Scald, peel, core and quarter tomatoes. I like to take the seeds out. Cook tomatoes in large kettle until cooked through. Mash with potato masher. Add: chopped peppers, onions, garlic, vinegar and salt. Cook 15 minutes, stirring occasionally. Pack in jars, seal and process in pressure canner up to 15 pounds and then set off heat. Allow to return to "0" before opening canner. You can add jalapeno peppers to make hot sauce.