Mom's Salsa

from Betty

22 lbs. tomatoes*, peeled (to peel put them in warm water for a few minutes then peel with knife)
9 large white onions chopped (or use dehydrated)
9 large green peppers, chopped
2 large garlics, chopped (or use dehydrated)
11 small jalapeno peppers with seeds removed (or canned)
1 TBS cumin seed
1/2 cup sugar
1/2 cup salt
1 cup vinegar
4 cans (12 oz each) tomato paste

1.  Put vegetable in blender and blend.  When everything is blended, combine all vegetables and spices together in a large heavy pan.  Bring to a boil, then reduce heat to low and cook for about 3-1/2 hours. (At the end of the cooking, the salsa is bubbling and popping so I like to cook it outside on a cache cooker, so there is less mess.)

2.  Fill pint or quart jars.  Cover with lids and rings.  Put the jars in a cold pack canner.  Cover with enough water to completely cover jars.  Bring to a boil; reduce heat and let it boil for 10 minutes.  Remove from water and let set for a couple of days before eating.  Your bottles should seal after removing them from the water.  (If the salsa is hot in the jars and you put cold water on them the glass jars may break, so we put warm water in the cold pack canner or you can let them cool before cold packing).

Yield about 19 pints.  (*You can use canned tomatoes just cut down the salt or use canned without salt.)

After opening can; store in refrigerator