Get the grinder ready ( or a food processor)
Wash and quart the tomato's. With your hand LIGHTLY squish the tomato to release SOME of the juice into a separate bowl. Don't squish it too hard, just enough to get some of the liquid out. I do this so the end product doesn't end up being too liquid.( Do not discard the tomato juice. Boil it, then can it. ) Place the tomato's through a grinder, place a large bowl under the grinder to catch the vegetables. Place the grinded tomato's into a large stock pot.
Wash and clean the rest of the vegetables. And do the same process. Make sure to wear gloves when handling the chilies, they will burn your skin. Grind the chilies last.
Once all the vegetables are grinded. Add everything into the large stock pot and place on the stove. Bring to a boil then turn it down to a simmer. Add the vinegar, sugar, and salt. Mix very well. Simmer for 40 minutes. Stir once in a while to make sure the bottom doesn't burn.
While the Adjika is simmering, prepare the cans and lids. Disinfect them in boiling water. Lay out a clean towel next to the stove on the countertop. You will need a clean paper towel to wipe the rims of the cans. Prepare the canner. Or a large pot to fit the jars in. You can do this in batches, The pot needs to be deep enough to submerge the cans under water fully. After the Adjika has simmered for 40 minute's, add the adjika into cans using a ladle. Wipe the rims of the jar with the paper towel, place the lids and tighten it as much as you can. Submerge the cans into water in the pot (the water needs to be the same temperature and the cans, to prevent cracking) Boil the cans for 15 minutes.
Using a jar lifter take the jars out, cool completely. Check if the jars are sealed, label the jars with the date then store at room temperature for 1 year!
You can check if the jar is sealed correctly by pressing down on the lid, if the lid makes popping sounds, it isn't sealed correctly. Keep that jar in the fridge and eat it within a month.
