So when you can peppers and onions along with your tomatoes, do you hot water bath can them or pressure can them?
Both peppers and onions would be low acid. Would the acidity of the tomatoes be enough to compensate?
Water bath canning for 85 minutes for my ‘below 1,000 ft. sea level’ location, and will also add 2 Tbsp. lemon juice to each Quart for more acidity and a little salt for flavor. I am using yellow (lower acid) and red together, so I’ll NEED to add the lemon juice.
I want them pretty plain as I’ll be adding them to other dishes when the time comes...Pepper Steak, Chili, Soup, etc.
And I just checked my stash, and I really need my onions for more V-8 juice and Roasted Tomato Pasta Sauce, so forget the onions for now; just tomatoes and peppers for now.
I can stewed tomatoes quite often following the Ball Blue book. They have tomatoes, onions, peppers, and celery - and the book calls for pressure canning.