Canning Rotel! Homemade Step by Step with pics

I love Rotel!! Its great in so many things: main dishes, dips, rice, etc. So why not can it from my own tomatoes and peppers!!?? I looked at a few recipes and here is what I ended up with! (This recipe is for 6 Pints)

Step 1: Measure out all your ingredients

- 6 lbs of tomatoes (I didnt peel or stem them)

- About 6 oz peppers (I used 1 green bell pepper, 2 small jalapeno peppers seeds and all, 3 small melrose peppers seeds and all)

- 8 oz onions (I used red onions from the garden)

Step 2: With a food processor, dice up the onions and peppers.

Step 3: Sautee the onions and peppers (you can add diced garlic too, I didnt this time but will probably add garlic next time!)

Step 4: Dice up your tomatoes and add them to the onions and peppers.

Step 5: Add 1/2 Cup white vinegar, 1 1/2 cups sugar, 2 tbsp canning salt...Bring the mixture to a boil, reduce heat and simmer for 30 minutes. You can simmer it longer if you want a thicker more concentrated rotel.

Step 6: Ladel hot rotel into hot sterilized jars

Step 7: Clean off rims of jars and secure the lids and rings. Place them in a hot water bath canner for 10 minutes.

Step 8: Remove from water and let it rest overnight. Remove rings and check for sealed lids. Clean the jars, label and store!