Ingredients
Scale
- 3 cups finely chopped green bell pepper (about 2 large peppers)
- 3 cups finely chopped red bell pepper (about 2 large peppers)
- 2 cups diced onion (about 2 large onions)
- 4 tsp salt
- 2 tsp freshly ground black pepper
- 1 can tomato paste (6.0 oz)
- 4 cans tomato sauce (8.0 oz)
- 1 cup apple cider vinegar (5% acidity)
- 1/2 cup dijon mustard
- 1/4 cup brown sugar (firmly packed)
Instructions
- Clean jars and lids with warm, soapy water and check jars for chips or bubbles.
- Wash all produce thoroughly.
- Preheat the oven to 375°F (190°C).
- Finely chop the green and red peppers, and dice the onions.
- Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.
- Spread the chopped peppers and onions on the baking sheet, then add salt and pepper.
- Bake for 20 minutes or until vegetables are very tender and starting to brown, stirring occasionally.
- Prepare your canner (Water Bath or Steam Canner) and warm the jars while heating the water.
- Add the vegetable mixture to an enameled Dutch oven or stainless-steel pot and stir in the tomato paste, cooking for about 5 minutes until it thickens.
- Stir in tomato sauce, apple cider vinegar, dijon mustard, and brown sugar, then bring to a boil.
- Reduce heat and simmer uncovered, stirring frequently, until thickened (about 5 minutes).
- Remove hot jars from the canner, dump excess water, and ladle hot mixture into jars, leaving 1/2 inch headspace.
- Remove air bubbles with a de-bubbler and adjust headspace as needed.
- Wipe the rim and center the lid on the jar, screwing the band to fingertip tight.
- Place the jars back into the canner and repeat until all jars are filled.
- For Water Bath Canning: Process pint jars in boiling water for 20 minutes, ensuring jars are covered by 2 inches of water. Adjust for altitude if needed.
- For Steam Canning: Follow manufacturer instructions and process pint jars for the same time as water bath canning. Allow for cooling period before removing jars from the canner.
- Carefully move jars to a wire rack to cool for 12-24 hours. Clean jars and label once cooled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all jars are clean and free from chips for proper sealing.
Adjust processing times based on altitude for canning methods.
Label jars with the recipe name and date for easier organization.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Canning
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 4g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg