assignmentPREPARATION
Wash and mix together in very large bowl:
Let stand for 1 hour
Combine and simmer for 15 minutes:
Drain vegetables. Pack with sliced peppers into hot jars.
Add a piece of jalapeno to each jar.
Pour hot liquid over vegetables in jars leaving ¼" head space.
Remove air bubbles with plastic spatula.
Wash tomatoes, scald and peel.
Chop tomatoes and let stand while chopping other vegetables.
Chop jalapeños discarding most, but not all of the seeds.) This determines heat of sauce.
Pour off drained juice from tomatoes.
In large pot, add tomatoes and all other ingredients and bring to a boil.
Lower heat and simmer for 25 minutes.
Cool and process in food processor or blender for 1 second to chop.
Fill pint jars, seal and process 40 minutes in hot water bath.
This sauce must be refrigerated after opening.
Makes about 8 pints.