2 quarts chopped, peeled, cored tomatoes (about 12 large)
Combine all vegetables in a large saucepot. Add water; simmer 15 minutes. Season with salt and pepper, if desired. Ladle hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner.