• Start by skinning the tomatoes; placing them in a large pot of boiling water for about 1-2 minutes. Make sure not to overcrowd. Then place into a bowl or sink full of ice cold water. Repeat until all tomatoes are done.
• Remove all skin and core from each tomato and dice into desired size. ( We like ours chunky so I dice mine a little bigger)
• Completely drain all juices from the tomatoes in a strainer; this keeps you from having a runny salsa.
• Measure out 10 Cups of tomatoes and pour into large stock pot.
• Dice onions and bell peppers by hand and add to pot.
• Skin garlic cloves if not pre peeled and place into food processor. Remove your tops ,veins and seeds from your jalapenos; toss into food processor along with the cilantro. Pulse until very fine. *** ( You may want to start with half the jalapenos and tastes test in the salsa for desired spiciness, we like ours spicy)***
• Add puree to your stock pot along with all your spices, vineger and lemon or lime juice. Bring to a boil over medium high heat; reduce heat and allow to simmer for 10 minutes.

Canning

• Heat your water canner to boiling.
• Make sure to have 8-9 sterilized pint jars ready by running them thru a cycle in your dishwasher or heating them in your Canner. Have your lids heating in a small pot on the stove over low heat.
• Fill each jar with your salsa to the rim of jar; making sure to wipe clean the outside of each jar. Place your lids on then screw on rings until just hand tight.
• Place each jar into Water bath canner; making sure water covers jars. Cover and allow to boil for 15 minutes for pints and 20 minutes with quarts.
• Remove jars and place onto a towel to cool; allow to seal for up to 24 hours. Most jars will seal within the first few hours. *