12 large tomatoes

2 large green peppers chopped

2 large onions chopped

2 cups sugar

2 cups 5 % acid strength vinegar

2 T pickling salt

 

Peel and cup up tomatoes in small chunks, combine tomatoes and green peppers and onions, sugar, vinegar and salt in large kettle.  Bring to boiling, reduce heat and simmer 2 hours.  Immediately ladle into 3 hot sterilized pint jars, filling to within 1/4 inch from the top.  Adjust lids.  Process in boiling waterbath 5 minutes. Start to count processing time when water in canner returns to boiling. 

 

Remove jars. cool on wire racks 12 to 24 hours.  Makes 3 pints