PEPPERS IN TOMATO SAUCE

Was given the recipe by a friend...so, will share it with you.

ASSORTED PEPPERS IN SAUCE
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2 quarts (8 cups) tomato juice OR tomato sauce OR tomatoes
1 large can (29 ounces) tomato puree (paste is too heavy for this recipe)
2 cups of vinegar (cider or white) (giver of recipe uses cider vinegar)
1 and 1/2 cups olive oil
1 cup of sugar
2 tablespoons of salt (you may you less)
2 large onions, peeled and chopped
2 cloves of garlic, peeled and cut into 'small chunks'
1/4 cup of (whole) black peppercorns; they will be loose in the sauce; if you prefer put them into a teaball or cheesecloth, cook in sauce, then remove.
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Makes about 3 qts of sauce or 6 qts finished peppers
Wash, devein and deseed assorted peppers, green, red, yellow, mild, med or hot, your choice. Pack into jars (as in cramming in tight). Then....
Into a large, (non-reactive) kettle, such as stainless steel or porcelain, HEAT THOROUGHLY the above ingredients, until sugar is dissolved. Pour the heated sauce over the peppers. Seal 1/2 turn, boiling water bath 1 hour for quart jars.
After removing from boiling water bath tighten lid fully.
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