I shred each of my vegetables in a food processor; making sure not to over shred each. ( make sure to remove seeds and guts from your bell peppers). Add them to a large pot.

mix your salt into your vegetables and cover; allow to set for 2 hours.

Pour your vegetables into a strainer and strain very well; I use my hands to push out as much juice as possible.

Add in your ingredients for your sauce and bring to boil over medium high heat; reduce heat and allow to simmer for 10 minutes.

Dip into sterilized jars ( uses about 9-10 Pints),wipe jar clean and add your lids and screw on tops until hand tight.

Place in water bath caner; cover and allow to boil on high for 10 minutes.