5 pounds tomatoes
Chili peppers (You can use a mixture of mild and hot peppers. If using small to medium peppers, you will need about 32 peppers. If using larger peppers, you will need about 12 to 15 peppers.)
2 large onions
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper
Score an X on the bottom of each tomato. Place in boiling water for one minute then place in ice-cold water for one minute. Remove peel with fingers or paring knife, core and chop tomatoes, producing 10 cups.
Wash, peel, seed and chop peppers, producing 6 cups.*
Peel and chop onions, producing 4 cups. Measure vinegar, salt and pepper.
In a large saucepan, combine all ingredients and bring to a boil, reduce heat, then simmer for 10 minutes.
Wash pint jars and keep in simmering water. Wash flats and rings. Dry rings.
Fill canner half full of water and place on stove to begin heating.
Ladle hot mixture into canning jars, remove air bubbles, adjust headspace to 1/2 inch and clean rims. Place in canner once water is simmering and bring water to boil. Set timer for 15 minutes.
Turn off heat source to canner, allow to sit for 5 minutes. Remove jars from canner.
Let jars sit undisturbed while they cool for 12 to 24 hours. Do not tighten lids or push on lids until the jars are completely cooled.
*Make sure to use disposable gloves and keep hands away from face.
-- University of Missouri Extension
