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Recipe: 10 lbs tomatoes 4 green chilis or peppers Canning salt Lemon juice Directions: 1. Wash, trim off tops and cut your produce into halves. Broil your halved tomatoes and chilis in the oven until the skins wrinkle (chilis will take longer and need to brown). Remove the skins and dice. 2. Add the tomatoes and chilis to a large stock pot and bring to a consistent boil for 30 minutes. 3. Add to your hot jars 1 tsp. Lemon juice, then ladle your hot tomatoes into the jars to 1/2 inch head space.
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