Ingredients
10-1/2 pounds tomatoes (about 35 medium)4 medium green peppers, chopped3 large onions, chopped2 cans (12 ounces each) tomato paste1-3/4 cups white vinegar1/2 cup sugar1 medium sweet red pepper, chopped1 celery rib, chopped15 garlic cloves, minced4 to 5 jalapeno peppers, seeded and chopped1/4 cup canning salt1/4 to 1/2 teaspoon hot pepper sauce
Preparation
In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and quarter tomatoes; place in a stockpot.
Cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently.
Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
