Homemade Ro-Tel Style Tomatoes

1 gallon chopped tomatoes
6-7 jalapeno peppers (depending on the heat you want)
1 large onion
2 T. salt
1/2 cup white vinegar

Put all except vinegar in a large stock pot. Allow to simmer about 30 minutes. Turn off fire & stir in the salt & vinegar.
Now, ladle into your clean, warm pint jars.
Wipe rims with a clean damp cloth.
Put on seals & rings.
Place in pressure canner and process as your canning manual suggests. ( I put in 2 1/2 qts water & 1/4 c. vinegar into my canner)

 

For my area and canner was 11 pounds pressure for 10 minutes.

Let cool off in the canner for a little while before removing to a dry towel.
Allow to set over night & do NOT mess with the lids!
They will "pop" naturally to get a good seal.

*Can foods at your own risk. It's nothing to be scared of, but you should follow the directions on processing time.  I've been doing this a long time so I pretty much know if something has gone "bad." When in doubt or it doesn't smell right, throw it out.*