3 quarts tomatoes, peeled
1 ½ cup jalapeno peppers
3 large onions
Brine
1/2 cup sugar 1 - 1/2 cups white vinegar
¼ cup canning salt
Chop all vegetables. Mix all ingredients in a large pot. Bring to a boil for 5 minutes.
Remove from heat.
Ladle into clean, sterilized jars leaving ¼ inch headspace. Wipe rims clean. Add lids and rings. Process in a hot water bath 10 minutes.
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