Salsa for Canning

1. Place all ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.
2. Ladle Salsa into warm/hot clean canning jars, leave 1/2 to 1 inch head space
3. Processed fill jars in boiling water bath for 30 minutes
4. Remove from water bath and cool for 24 hours on towel or rack
5. Check for seal and label and date lids. refridgerate any jars that fail to seal and consume withing one week
6. properly prepared, sealed and stored containers should be good for around 18 months

• 9 cups peeled and chopped tomatoes
• 2 1/2 cups green peppers
• 2 1/2 cups white onion
• 4 medium Jalapenos or 1 or 2 Hungarian Wax pepper
• 8 large cloves of garlic chopped
• t t canning or kosher salt
• 1 cup white vinegar
• 12 oz tomato paste

Notes:

Do NOT increase quanties of peppers. You can decrease if you wish or substittute various peppers to increase heat of salsa. This is important to maintain proper pH level (below 4.6) for water bath canning