1Wash tomatoes, core and slice one quarter inch thick. Measure twelve cups/ Combine tomatoes. onions, red pepper, and jalepenos and set aside.
2In a large saucepan combine the vinegar, sugar, mustard seed, peppercorns, and celery seed; bring to a boil.
3Meanwhile, pack tomato mixture into hot, clean pint jars, leaving one inch headspace.
Pour hot mixture over vegetables leaving one half inch headspace.Remove air bubbles.
Put lids on and process in a boiling water water bath for fifteen minutes.
4Remove from batha nd let cool on a rack..Check for seal.
Makes six pints