Ingredients:
5 pounds ripe tomatoes
2 Cups chopped onions
1 Cup chopped green pepper
1/2 Cup chopped hot peppers
1 Tablespoon salt
4 garlic cloves, minced
1 Cup vinegar cider
Directions:
Prepare canning jars according to manufacturer recommendations.
Peel, core and chop tomatoes, then put all ingredients into big pot and boil, stirring often. Reduce heat and simmer for 10 minutes.
Ladle into hot jars leaving 1/4 inch head space. Wipe rim with clean damp cloth. Place lids and bands on firmly. Process in boiling water for 15 minutes.
Makes 4 pints.
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