Total Steps
4
Ingredients
7
Tools Needed
2
Ingredients
- 1 teaspoon garlic salt
- 1 can tomato sauce (15 oz)
- 3/4 cup white vinegar (5% acidity)
- 1/4 cup chopped seeded jalapeno pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 3 1/2 pounds chopped tomatoes
Instructions
Step 1
Combine all ingredients in a large nonaluminum Dutch oven; bring to a <a href="/technique/W7VKDJHH/boil">boil</a> over medium-high <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a> often. <a href="/technique/H3TYV2MZ/reduce">Reduce</a> <a href="/technique/XZFHRHHF/heat">heat</a>, and <a href="/technique/GFSF4J5F/simmer">simmer</a>, <a href="/technique/DRM2WPZ4/stirring">stirring</a> often, 40 minutes or until <a href="/technique/LXP6HLBF/thickened">thickened</a>.
Step 2
Pour into hot jars, filling to 1/2 inch from <a href="/technique/R34ZSY3M/top">top.</a> Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process 15 minutes in boiling-water bath.
Step 3
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 8 half-pints.
Step 4
<a href="/technique/Q4MB2KV4/yield">Yield:</a> 8 half-pints