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.
care to share you recipes?