Mix everything together in a large saucepan. Bring slowly to a boil & boil gently for ten minutes (or less – be sure the onions & peppers remain somewhat crisp).

NOTE: At this point you could cool & refrigerate & use without canning if desired.

Pour into hot jars, cap with hot rings & lids.

Process in boiling water bath for 15 minutes.

Yield: 7 to 8 pints.

A happy note to add here: David (tractor57) tested this recipe after making it with commercially canned tomato products (whose label states that citric acid has been added) and the pH was 4.1 – more acidic than the required magic number of pH 4.6 for safe preserving via boiling water bath.

*I started adding the lime juice to increase the acidity when I was making this with fresh tomatoes. I’m adding that in – it’s terrific!