Best Canning Salsa

• 16 cups tomatoes, peeled and quartered
• 6 cups onions, chopped
• 2 cups jalapenos, chopped
• 2 1/2 cups white vinegar
• 1 cup sugar
• 2 cups red chili peppers, chopped (optional for hot salsa)
• 1/2 cup pickling salt
• 1 tablespoon garlic powder
• 2 teaspoons chili powder
• 2 teaspoons black pepper
• 2 tablespoons cumin seeds
• 2 (15 ounce) cans tomato paste
• 1/2 bunch cilantro, chopped

1. Blend all ingredients except cilantro and cook for 2 hours, uncovered.
2. Sterilize canning jars.
3. Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
4. Water bath the jars for 15 minutes.

tomatoes, onions, jalapenos, white vinegar, sugar, red chili peppers, pickling salt, garlic, chili powder, black pepper, cumin seeds, tomato paste, cilantro

Taken from www.food.com/recipe/best-canning-salsa-484821 (may not work)