Charlie, this is the recipe I have used for years. It is what I usually can, but you can make a smaller batch and have it fresh. One recipe usually makes about 4-6 cups of finished product. You can adjust the heat as you wish.
5 cups (1.25 L) chopped seeded peeled tomatoes
1/2 cup (125 mL) vinegar
2 tbsp (25 mL) sugar
3/4 cup (175 mL) chopped onion
2 tbsp (25 mL) lime juice
3/4 cup (175 mL) chopped green bell pepper
1 1/2 tsp (7 mL) pickling salt
1/2 cup (125 mL) chopped red bell pepper
1 tsp (5 mL) paprika
1 hot pepper, seeded and chopped
2 tbsp (25 mL) chopped fresh cilantro or parsley
1 clove garlic, crushed
1 tsp (5 mL) oregano, crumbled
1 can (5 1/2 oz/156 mL) tomato paste
Combine all ingredients except cilantro and oregano in a nonreactive Dutch oven. Bring to a boil, stirring constantly; reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes. Add cilantro and oregano. Cook mixture 15 - 20 minutes longer or until thickened.
So, you can add more jalapeno if you wish or you can add dried chiles or even Frank's hot sauce just before serving. It is FANTASTIC and gets rave reviews.