Step 1

Prep the veg from the tomatoes down to and including the onion.

Step 2

Put in large bowl or pot.

Step 3

Sprinkle the salt OR salt sub over, mix it in.

Step 4

Cover the mixture let sit in a cool place for a minimum of 4 hours; overnight in the fridge is fine, too. You can mix or toss a few times if you like.

Step 5

Drain, rinse and drain again.

Step 6

Set aside.

Step 7

Put all the remaining ingredients from the vinegar on down into a large pot.

Step 8

Bring to a boil, then lower to a simmer.

Step 9

Simmer for 10 minutes.

Step 10

Add the veg.

Step 11

Bring the mixture back to a boil.

Step 12

If it's really too liquidy for your liking, you can simmer for another few minutes until it's the consistency you want (it's all going to depend on how juicy the tomatoes were.)

Step 13

Pack into your choice of the following jar sizes: quarter-litre (1/2 US pint / 8 oz), or half-litre (1 US pint / 16 oz).

Step 14

Leave 2 cm (1/2 inch) headspace regardless of jar size.

Step 15

Debubble, adjust headspace.

Step 16

Wipe jar rims.

Step 17

Put lids on.

Step 18

Process in a water bath or steam canner.

Step 19

Process either size jar for 10 minutes; increase time as needed for your altitude.

Step 20

Best after at least a month of jar time.