Salsa for Canning

12 cups blanched, skinned, and diced tomatoes
4 cups diced green peppers
2 to 2 1/2 cups diced onion
2-4 jalapenos, chopped
2 cloves minced garlic
1/3 cup lemon juice
1-2 Tbsp canning salt
8-9 pint jars
sugar, salt, and lemon juice for jars

Bring tomatoes, salt, and lemon juice to a boil, turn down heat a little and let them simmer down, stirring often as to not let them burn.  Cook tomatoes down until a bunch of the water has cooked off.  Add peppers, onions, and garlic.  Simmer until desired consistency.  Meanwhile, put 1/2 tsp salt, 1 Tbsp lemon juice, and 1-2 tsp sugar into each pint jar (while still hot from sterilizing).  When salsa is at the desired consistency, ladle hot salsa into hot jars, leaving 1/2" head space.  Wipe rims and put on lids.  Process in a hot water bath (35 min for pins, 45 min for quarts).

Recipe by Meredith