Step 1

First you need to remove the skin from the tomatoes. Do this by preparing a large pot of boiling water. Cut an "x" on one side of the skin of each tomato.

Step 2

Place the tomatoes in the boiling water bath for 30-60 seconds.

Step 3

Immediately remove with a slotted spoon and add to a ice water bath. Remove after about 5 minutes.

Step 4

Peel the skin (it should slide off easily), chop the tomatoes and add to a large stock pot. Chop the peppers and onion, and add to the pot. Add the vinegar, sugar and canning salt.

Step 5

Bring the mixture to a boil then reduce the heat and simmer on medium-low for 45 minutes.

Step 6

While the mixture is cooking, wash and sterilize the half pint canning jars (about 7-8).

Step 7

Remove the tomato mixture from the heat and add the lemon juice. Stir to combine. Using a ladle fill each half pint jar leaving a half-inch head space.

Step 8

Wipe the rims of the jars with a clean cloth and add a sterilized lid. Screw on a ring to each jar and tighten each ring.

Step 9

Process the jars in a boiling water bath for 5 minutes (for half pints and 10 minutes for pints). Make sure the jars are completely covered with water. Start the timer once the water starts boiling.

Step 10

Using canning tongs, remove and place each jar on a dishcloth to cool completely.

Step 11

Listen for each jar to pop or ping, and make sure each jar is sealed. Store jars in your pantry.