Garden To Table Canned Salsa

Ingredients

• (Makes 18 pints)
• 30 to 35 medium size ripe tomatoes peeled and chopped
• 2 large green bell peppers, fine chop
• 2 large red bell peppers,fine chop
• 5 medium yellow banana peppers, fine chop
• 1 1/2 to 2 cups jalapenos, fine chop
• 10 cups chopped onions, fine chop
• 10 cloves garlic, minced
• 2 teaspoons cumin
• 1/2 to 3/4 cup sugar
• 2 cups vinegar
• 8 teaspoons salt
• 2 teaspoons black pepper
• 2 large cans tomato paste

Directions

1. Drop washed tomatoes into boiling water for 1 minute, remove and drop into ice cold water and skin the tomatoes, the skin should come right off if your hot water was boiling for 1 minute and the cold water has ice cubes in it.
2. Cut the tomatoes over a very larger bowl to preserve all the wonderful juice.
3. In a food processor chop the bell peppers, jalapenos, garlic, and onions.
4. Pour the tomatoes and all the chopped peppers, jalapenos, garlic and onions in a very large stock pot
5. Add cumin, sugar, vinegar, salt and pepper to the tomato mixture and mix well.
6. Add the tomato paste and mix well.
7. Slowly bring the mix to a rolling boil stirring so the mixture does not stick to the bottom of the pan
8. Reduce the heat to low and cover the pot, cook for 1 hour.
9. Pack the Salsa mixture into hot sterile jars and seal the jars with clean lids and screw tops.
10. Place the jars in a hot water bath canning pan, cover the jars with hot water.
11. Bring the hot water bath to a rolling boil cover and continue to boil for 20 minutes.
12. Turn off the heat and let the hot water return to room temperature then remove the jars to a storage area where the jars can sit undisturbed for at least 24 hours.
13. Allow to sit for 2 weeks before opening
14. Store in a cool dry place.