Step 1

1 In a food processor, combine the bell peppers, jalapeños, garlic and herbs, and pulse until a chunky mixture forms, about 30 seconds

Step 2

2 You should have about 3 cups

Step 3

3 Evenly divide among four wide-mouth, 1-quart glass canning jars with tightfitting lids

Step 4

4 In a medium saucepan over medium-high heat, combine the water, vinegar, sugar and salt and bring to a boil, stirring until the sugar dissolves

Step 5

5 Remove from the heat and evenly divide the brine among the jars

Step 6

6 Tightly pack the tomato halves into the jars; be sure to leave about 1 inch of headspace between the tomatoes or liquid and the rim of the jar

Step 7

7 Carefully clean the rims and threads of each jar with a damp towel dipped in vinegar

Step 8

8 Tightly screw on the lids

Step 9

9 Line a baking sheet with a towel and place it near the stove

Step 10

10 Fill a large pot with enough water to cover the jars by 2 1/2 inches, set over high heat and bring to a boil

Step 11

11 Reduce the heat to medium-high and set the canning rack into the pot

Step 12

12 Carefully lower the jars into the pot

Step 13

13 Adjust the heat to maintain a rolling boil and process for 45 minutes

Step 14

14 Let the jars rest in the canner for 10 more minutes to help prevent siphoning (when the boiling ingredients bubble up under the lid, breaking the seal)

Step 15

15 Using canning tongs (do not use regular tongs) or a jar lifter, carefully transfer the jars to the prepared baking sheet

Step 16

16 Do not move them for at least 12 hours

Step 17

17 Remove the rings and test the seal by lifting each jar by the lid

Step 18

18 The lid should hold fast

Step 19

19 Label and date the sealed jars, and store in a dark, cool place for at least 3 days, and up to 1 year