MY VERSION OF WONDERFUL SALSA
3 cans (28 to 29 ounces each) petite diced
tomatoes, well drained
2-1/2 cups diced sweet onion (may be frozen diced onion)
6 jalapeno peppers seeded and finely chopped
4 large Anaheim peppers seeded and chopped
Enough diced green bell pepper that when the chopped jalapeno, Anaheim
and bell pepper are combined, they equal 2-1/2 cups (do not add more)
6 cloves garlic, minced
2 teaspoons cumin
1 tablespoon canning salt
3 tablespoons sugar
1/3 cup white vinegar
2 cans (14-1/2 ounces each) tomato puree
1 can (15 ounces) tomato sauce
Mix everything together in a stockpot. Gradually bring to a boil and boil gently for ten minutes or less. Be sure the onions and peppers remain somewhat crisp.
Pour into hot clean pints jars leaving 1/2-inch headspace. Run a plastic knife or bubble remover through the salsa. Wipe jar rims. Put on hot lids and canning rings. Process using the hot pack method in a boiling water canner for 15 minutes. For altitudes over 1000 feet, add 1 minute to the processing time for each additional 1000 feet of altitude.
Yield: 8 pints.
In order to keep the salsa safe, do not alter the proportion of vegetables to acid and tomatoes/tomato products. Seasonings may be altered, though.
Wear disposable plastic gloves or rubber gloves and do not touch face or eyes while preparing hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching face or eyes. If preparing hot peppers causes coughing, use a tabletop oscillating fan to blow the fumes away while preparing the peppers.