These tomatoes were from my own garden at the end of the first crop of tomatoes in the summer.  I had a good crop considering this was the first time I planted heirloom tomatoes.  I had given away several as I picked them thru the summer and the tomatoes were quickly getting ripe on the counter top faster than we could use them so I decided to try canning them.

• About 2 1/2 quarts diced tomatoes
• 2 hot jalapenos – seeded and diced
• 5 or so mild jalapenos – seeded and diced
• Sweet peppers – seeded and diced
• 1 large onion diced
• 3 cloves garlic minced
• 2 tsp salt
• 2 TBS lime juice (about half of a juicy lime)

To clean and process tomatoes:

Wash very well and drop in boiling water for a minute.  Drain or scoop out into cold water and leave there until the skins slide off easily.  Remove the skin and cut out the core. Slice in halves and squeeze out most of the juice and the seeds then dice. Discard the juice and seeds or strain and keep the juice for something else.

Boil all ingredients together in a large pot stirring occasionally for about 10 minutes (from boiling point).  Ladle to hot jars leaving 1/2-inch headspace. Wipe off the mouth of the jar with a paper towel and adjust the hot lid and close with the band.  Process 15 minutes in a boiling water canner.

Stewed Tomatoes

Use the same procedure and the same ingredients with the addition of celery.  There is no rule on the amounts of individual ingredient.  Use more or less to what’s available or to your taste and liking.