You will need:
10 cups chopped cored peeled tomatoes (about 25 medium) *directions for preparing tomatoes below*
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 6 to 8 medium)
2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
1-1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional
6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
*This recipe for me all 3 times preparing came to 11 -16oz jars, and 1 -8oz jar. I weighted, measured everything, but that’s what I got each time*
—> Things to remember. *Cover your counter with towels so your jars are not going from hot to cold surfaces. *Have everything on hand, and prepared. *Have a timer set to time the water bath. *Measure twice. *Do NOT add anything that is not in the recipe, canning recipes are made for canning for a reason. *Do NOT touch the rim or jar lid after it’s processed. Leave it alone for a full 24hrs. *A tip, I set my jars on the towel covered counter and drap another towel over them to prevent drafts after they are out of the water bath. Cold air hitting hot jars can & has cracked them before *If jars do not seal , repeat the entire process with NEW jars, and new lids, or put in fridge right away to eat. *Last but not least, be careful and have fun!!.
Preparing the Tomatoes- Core the tomatoes
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.)COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
-Wipe rim. Center lid on jar. Apply band until tight.
4.) PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Want to read more about my canning experiences find them all here.