I start with 20 pounds of Roma tomatoes, 10 large bell peppers, 5 large onions and one large celery. Chop the onions, peppers, celery and set to the side in the fridge.
I then heat up a large pot of water to scald the tomatoes.
After that they go into a bowl of cold water, and off with thier skins!
Chop them up. Add all the parts together in a pot. Add your favorite spices like, Salt, Pepper, and Garlic. The spices used are done to taste. There is enough tomatoes for 12 quarts in two batches. The spices I added are 1 tablespoon salt and pepper and two heaping teaspoons of chopped garlic. Really just add as much as you want to taste. Feel free to experiment and add some hot peppers for a Rotel flavor. Cook for a few minuets and bottle.
Into the pressure canner it goes, 10 pounds pressure, and after twenty minuets they are done. Fresh Chili Mac tonight!
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