Homemade Salsa is full of garden fresh flavor and it's very easy to to make.

• 4 quarts red tomatoes - peeled and chopped
• 4 cups chopped green bell peppers - about 2 large peppers
• 1/2 cup seeded and chopped jalapeno peppers - about 2 average size
• 1 cup seeded and chopped long green chillies - about 3 chillies
• 3 medium onions, chopped - about 2-1/2 to 3 cups
• 2 1/2 cups chopped celery
• 4 cloves garlic, minced
• 2 cups lemon juice
• 2 cans tomato paste, (12 oz.each)
• 1 T. canning salt
• 1 cup sugar
• 1 T. cumin

Preparation -
Combine all the ingredients in a stockpot. Mix well and bring to a boil. Cook on a low boil, stirring occasionally, for about 30 minutes. Ladle the hot salsa mixture into pint size canning jars (about 16 pints), leaving 1/2" headspace. Wipe the rims. Place caps on the jars and adjust the lids. Process in a boiling water bath canner for 20 minutes. Remove from the canner to cool. Label and store in a cool, dark space. Refrigerate after opening.

See Successful Home Canning for more information on boiling water bath canning.