25 medium tomatoes (14 cups peeled and quartered)
5 large onions (6 cups chopped)
2 large green peppers (seeds removed, chopped)
9-11 jalapeno peppers (seeds removed, chopped
2 stalks celery
1/2 cup vinegar
1 cup sugar
1/4 cup canning salt
1 12 oz can of tomatoes paste
Mix all and cook on stove until vegetables are tender (approximately 30 minutes), stirring often. Dissolve 3 tablespoons of cornstarch in 1/2 cup vinegar – bring kettle to a boil and add this during the last 10 minutes of cooking. Stir often to avoid sticking to bottom of kettle. Put in jars and hot bath for 20 minutes.
Makes 1 dozen pints
