Homemade Salsa (for canning)

10 Cups of peeled, seeded and chopped tomatoes
5 c chopped onions
3 sweet banana peppers, diced
4 jalapenos, seeded and diced
2 t minced garlic
1 green pepper, chopped
1/2 red pepper, chopped
1 1/4 c vinegar
2 T chili powder
2 1/2 t salt
1 1/2 t cayenne pepper
1 T sugar


Simmer 1-3 hours and can. Use a waterbath for extra protection, 25 minutes for pints.

*Save and can the juice from the tomatoes. Can each quart with 2 t lemon juice and 1 t sugar. Waterbath 45 minutes for quarts.


*PHOTO HELP*

To peel/skin your tomatoes easily just put them in boiling water. Skins will split in 10 seconds - 2 minutes. Remove as soon as the skin splits and lay on a clean towel to cool until you can handle them comfortably. Some tomatoes won't split. If it has been in the water for approximately 1-2 minutes, lift it out and feel it. If it looks tight and ready to burst, yet it feels like a water balloon, then remove it to cool. It's ready.