Instructions: * Kosher salt is the best choice for canning. DO NOT use iodized salt.

1. Peel and chop tomatoes. Chop onions and green pepper.

2. Mix all ingredients in a large, HEAVY kettle or pan. Bring to a boil and simmer until as thick as desired. Stir often to prevent sticking and scorching.

3. Pour, boiling hot, into hot sterilized jars. Leave 1/4-inch head space.

Adjust lids and process in boiling water bath for 10 minutes.

Yield: About 8 pints.

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