One note: I had to buy a 6 gallon bucket to mix my salsa in!
I ended up with 27 pints of salsa at 11:30 last night! Here is the recipe:
10 cups peeled, chopped tomatoes
5 cups bell peppers
5 cups onions
1/4 cup jalapenos, seeded and chopped
3 cloves garlic
1 1/2 cups apple cider vinegar
1 tsp. cumin
1/4 cup chopped fresh cilantro
3 tsp. salt
1 tsp. black pepper
4-6 Tbs. sugar
Wash jars in hot soapy water.
Place in 300 degree oven until ready to use.
Cook salsa on stovetop for 30 minutes or longer (on simmer setting). I just cook mine while I am getting everything else ready.
Wash bands and rings in hot soapy water. You can reuse rings, but you must buy new lids every time you can.
Simmer in a pot of water until ready to use.
Bring water in canner to boil. Once water in canner is boiling, fill hot jars with salsa, leaving 1/2 inch headspace. Use a plastic knife to remove any air bubbles. Use a clean wet washcloth to wipe the lids of the jars. Place lid on jar, tighten lightly with a ring.
Remember: hot salsa, hot jars, hot lids!
Process for 30 minutes. My canner will hold 9 pints at one time. Place on dish towel to cool. Cool for at least 12 hours. If bands do not pop down, store in refrigerator and eat within a few days.