To get started, run your canning jars through the dishwasher for a good cleaning.

Meanwhile, finely cut the tomatoes, onion and pepper. In a large kettle bring the vegetables to a rolling boil. Place the vegetables in a food mill and grind the mixture to release the juice into a large pot and discard the pulp.

Add the remaining ingredients to the juice and boil for an additional 5 minutes. Ladle the juice into pint jars to within a 1/2 inch of the top. Be sure and wipe the rims of the jars clean before placing the lids on so they seal properly.

Place the sealed jars in a boiling water bath for 10 minutes. Remove and let sit until cool.