I peeled and cut up about 15 tomatoes onion and green pepper. Then I cooked it for awhile in the kettle and placed it in quart jars.
I pressure can my tomatoes because the rain levels this year are so high the acidity in the tomato isn't very high. I feel if I pressure can they will have less chance to spoil. I can use this mixture in soups and chilli also in spaghetti sauces. I do can the plain tomatoes also to add to the other mixture if I need more tomato taste in a recipe. It will all taste good this Winter. Chris