Wash and slice tomatoes into chunks. Then place them into a tin pan. Slice peppers and place them in a separate tin pan.
Set temperature on smoker to 250. Smoke tomatoes and peppers for 2 hours.
Run tomatoes and peppers through a food mill, letting juices flow into a stock pot. When finished, move pot to the stove and bring to a slow boil.
Let the sauce boil for a few minutes, stirring, then reduce heat to low. Let sauce thicken on the stove to the desired consistency. Use an immersion blender to smooth out sauce when its ready to be transferred to jars.
Fill 9 sterilized pint jars with water, then dump water into your pressure cooker. Add ½ tsp salt and ¼ tsp citric acid to each jar. Then carefully fill each jar with sauce, leaving ½ inch head space.
Place canning lids and rings on jars and finger tighten. Then place jars into your pressure cooker. Lock the lid on the pressure cooker and set on a burner.
Turn on burner to high heat and let pressure build until the valve on your pressure cooker pops up. Then lower burner to medium and let contents cook for 40 minutes.
After 40 minutes, turn off burner heat and let your pressure cooker sit for at least 10 minutes before opening lid. Be careful of steam left in the cooker when opening!
Remove jars from pressure cooker and let them sit to cool. Lids should start popping immediately.