Ingredients
8 quarts peeled, cored chopped tomatoes (about 4 dozen large)
1 1/2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 teaspoon canning or pickling salt
1 clove garlic (optional)

Procedure
Be sure to only use half pint jars, since larger jars will make the product unsafe.

Hot Pack - Combine first four ingredients and cook slowly 1 hour.

Press through a fine sieve. Add garlic clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 1/2 hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves.

Pour boiling hot paste into hot half pint jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.

Process in a Boiling Water Canner. Process 45 minutes
Yield: About 9 half-pint jars