First, we hand picked the tomatoes out of our garden.
- 4 cups crushed tomatoes (we used our blender to pulse it up, no need to peel!!! fresh from the garden)
- 1 onion diced
- 1 green pepper diced
- 1 clove garlic minced
- 1/2 t. salt
- 1 T. vinegar
- 1/2 jalapeno pepper
- 1/2 t. chili powder
- 1/2 t. cumin powder
I chopped it all together in the food processor, and dumped the contents into a big stock pot. I kept adding more and more until I had a big stock pot full. I repeated the recipe for each batch. Then I just poured it into jars, put lids on, and water bath canned it. With water bath canning, as always, you have to cover the jars with water and bring the entire canner to a boil and let it boil for 20 minutes.
Love my big box canner for water bath canning. I can fit 14 quarts in it. We use our back porch for our canning area, that way all that extra "heat" is left outdoors.