Place 4 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.

The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.

Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. In a stainless steel saucepan, combine tomatoes, peppers and 2 cups vinegar. Cook until soft, then purée.

Return to saucepan with sugar, salt and pickling spices tied in a cheesecloth bag. Stirring frequently, sir the sauce until it thickens. Add remaining vinegar and continue to cook to desired consistency. Ladle hot sauce into a hot jar to within 1/2 inch (1 cm) of top rim (headspace).

Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing disc on jar; apply screw band securely & firmly until resistance is met -- fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce. Cover canner; bring water to a boil.

At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars.

Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes - 15 minutes.

Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes