12 to 14 hand size ripe tomatoes (blanch, peel, slice thickly)
2 lg. pepper, sliced into strips
2 lg. onions, sliced thinly
Salt

At same time, put tomatoes, peppers and onions into a stainless steel or agit ware pot, bring to boil. Put 6 pint size jars and lids in extra large pan, cover with water and bring to boil and keep it bubbling while you pack jars; tomatoes are ready to jar when peppers are cooked through; skin off residue.

Fill hot jars with hot tomatoes, add 1 teaspoon salt, stick knife in jar to bring up any bubbles, clean off top of jar to get rid of any extra residue; seal with top and screw lids. Lids usually "POP" down very quickly if not lid was not hot enough.