| | Directions | | Make sure to wear rubber gloves when cutting up peppers. Wash tomatoes, cut in half. Cut up peppers (no seeds), garlic and onion, place all of this into a large kettle and cook for about 30 minutes on medium heat. Place 1 tsp of salt in the bottom of each jar. Put through the heated juice mixture through a juicer and add to jars with salt. Put on lid and ring. Water bath for 15 - 20 minutes. Yields 12 - 14 quarts of juice. |
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| Ingredients | | - |  | 1 - 5 gallon bucket Roma tomatoes or other variety |
| - | | 10 Hungarian wax peppers |
| - | | 12 Jalapeno Peppers |
| - | | 8 cloves garlic |
| - | | 2 chopped onions (medium) |
| - | | 1 teaspoon salt (for each jar) |
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