I canned the last of my garden vegetables last weekend. Tomatoes were one item that I was concerned about canning due to their level of acidity. I read many websites and talked to local gardeners that use water bath canning. It turned out that adding 2 tsps of lemon juice to the pint of stewed tomatoes will increase the acidity and decrease the chances of spoiled food. I also learned that I needed to boil for 50 minutes in the jar. These tips helped me jar the rest of my ripe tomatoes. There are still green ones on the counter and I will wait for them to ripen before eating or processing.
I also had bell peppers from my garden. There were too many to eat so I took out a recipe that I saved from Bon Appétit magazine for bell pepper relish. It is more pickled than what New Mexicans think of as a relish, but I like to have some more mild sauces in my pantry as well. Here is the recipe. It will be great on meats, sandwiches or with crackers.