In large , nonmetallic bowl , combine tomatoes and salt. Mix well, and let stand overnight. Drain well, but do not rinse. Add celery and onion. Remove seeds from jalapeno peppers and chop finely(use gloves). Chop green and red peppers. In nonmetallic cooking pot, combine tomato mixture, sugar,vinegar, and peppers. Bring to a slow boil 15 minutes, stirring often. Pour into prpared canning jars leaving 1/2" headspace. Seal and boil 20 minutes. Makes about 7 pints.
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