INGREDIENTS
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1 - gallon ripe tomatoes, chopped (I used about 12 cups)
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2 - green bell pepper, seeded and chopped
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2 - Anaheim peppers, seeded and chopped
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5 - small jalapeno peppers, seeded and chopped
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1 - small onion, chopped
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3/4 - cup apple cider vinegar
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1 - tablespoon sugar
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1 1/2 - tablespoons canning salt
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1 - tablespoon lemon juice