Recipe by Monte

Tomatoes, cut and peeled, enough to fill kettle 3/4 full 1 large onion, chopped 1 large green bell pepper, chopped 6 jalapeno peppers, chopped 3-4 stalks celery, chopped chives, handful chopped parsley, half a handful chopped 1-12 oz can of whole kernel corn, drained 1-12 oz can of black beans, drained and rinsed 1-12 oz can of tomato paste 1 tsp Italian seasoning or oregano 1 clove garlic, pressed sugar canning salt

Sterilize jars by boiling them for 10 minutes. Sterilize lids and rings by boiling for 2 minutes. Wash tomatoes and blanch in boiling water, turning around to cover all sides, 30 seconds or so on continuous boiling water, until the first ones start to peel. Drop in ice bath, peel skin off. Cut your tomatoes small, and hit them with a potato masher a few times. Add all ingredients, except sugar and canning salt to kettle and simmer uncovered for an hour, stirring frequently. Fill jars until 1/2-1 inch of head space. Add 1/4 tsp sugar and 1/2 tsp canning salt to the top(Pint Jar), twist lids tight, and set upside down to cool.