Canned Homemade Salsa

It's tomato time again, this is what my husband likes the best homemade SALSA and chips. this recipe makes 8 quarts.

Supplies: 8 canning jars I prefer large mouth
8 lids, with rings.
large canning pot
thongs for lifting hot jars from water
pot for boiling the sauce 8 quart size


Ingredients;
40 medium size tomatoes
2 tablespoon of fresh cilantro
2 cups of fine chopped onions
2 cups of fine chopped bell peppers
1/2 cup fresh squeezed lime juice
2 teaspoons cumin powder
2 teaspoons chili powder
4 teaspoons salt
6 fresh jalapeno peppers chopped fine, depending on how hot they are you may need more or less, I find that my home grown peppers are much hotter that the store bought ones.

Place all chopped ingredients in large pot bring to a boil.

Wash jars squeaky clean, place in oven at 200 degrees for 20 minutes to sterilize them.

 Place lids to simmer in separate pan with water to simmer, it's  not necessary to hard boil lids. A simmer will soften the seals.

Pour the homemade salsa in the hot jars. Using funnel.

I use a wet paper towel to wipe the rim, followed by a dry towel. This keeps the rim clean, which will help the jars seal properly.

Tighten the lid, I tighten until it is snug, I don't wrench it extremely overly tight.

I do a hot water bath at a simmer boil, not a rolling boil for 20 minutes to process. I found when I boiled too hot my jars would break, or my lids would crimp in half spoiling the sauce.