Canned Salsa

Combine in a large pot:

1 gallon chopped tomatoes (no need to remove skins)
3 medium onions, chopped
6 green or red bell peppers, chopped
4 cloves garlic, chopped
7-10 jalapeno peppers, seeded and chopped (wear gloves to chop)
1/2 cup sugar
2 tablespoons chili powder
2 tablespoons salt
1 cup lemon juice

Simmer for 1/2 hour. Place in prepared canning jars, and top with canning lids and rings.

Place jars in canner. Cover with water. Bring to a boil, and simmer for 1/2 hour. Remove jars and allow to cool and seal. 

Makes about 12 pints (or less).

I highly recommend using a food processor for all chopping even if it isn’t as pretty. I usually make this recipe at least 5 times for our winter needs.