Put tomatoes and the sauce in a large pot and heat through, then *turn off* the heat.

Put remaining veggies in a large skillet, add the oil. Saute’ just until the onion is transparent. Add veggies to the sauce in the pot (use slotted spoon to remove veggies from skillet).

Cut up 10 small to medium yellow squash (she has tried the large, peeled and seeded, but says they come out tough) into 1″ chunks. Add to the pot. Mix well. Do not heat.

Cold pack, leaving 1/2″ headspace. Pressure can at 10# lbs. pressure for 35 minutes.