Since we live in Texas, you know this has to be a staple in the pantry. If you have a garden for the tomatoes and peppers this is under a dollar a pint. That's if you have to buy the jars. I not sure who gave Momma this recipe, but they had their phone number written on the bottom for questions. Being a gardener I know how many kinds of peppers there are so when it calls for 20 to 25 hot peppers add at your own risk. I think I would stick to just a little at a time, and add more to get to the heat you like. Depends on how hot your mouth and stomach can take.
7 Tbsp oil
9 Tbsp white vinegar
6 tsp salt
9 tsp Accent
12 pieces garlic
2 large onions
20 – 25 Hot pepper or 6 Jalapeno peppers
7 cups ripe tomatoes
2 small cans tomato sauce or 1 can sauce and 1 can tomato paste
3 tsp sugar
Mix all ingredients in a non reactive pan and boil. Reduce to simmer and cook for 30 minutes.
Pour into clean Jars and process with a hot water-bath. Place jars with 1 inch of water over the lids and boil for 15 min. (If you are over 1000 ft elevation longer processing time is needed...over 1001 ft 20 min... over 6000ft 25min.)
Remove jars from water-bath set in a draft free area overnight to cool.
Yields 3 quarts or 6 pints.