Homemade Chunky Salsa

• 8 quarts Tomatoes, Diced
• 1 quart Sweet Peppers, Chopped
• 1 quart Onions, Chopped
• 1 quart Celery, Chopped
• 1 quart Cider Vinegar
• 2 cups Water
• 1 cup Sugar
• 2 Tablespoons Brown Sugar
• 1/3 cups Canning Salt, Not Iodized
• 1 Tablespoon Pickling Spice, Tied In A Cloth
• 2 Tablespoons Chili Powder
• 3 Tablespoons Cayenne Pepper, More If You Want It Hotter
• 1 Tablespoon Garlic Powder
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Lime Juice
• Tabasco Sauce, To Taste (None For Mild Salsa, Plenty For Hot Salsa)
• Fresh Ground Black Pepper To Taste

1. Combine all ingredient in a large, heavy kettle or roasting pan. Bring to a boil, then simmer for 3 to 3-1/2 hours, stirring occasionally.
2. Remove the picking spice that was tied in a cloth. Pour hot salsa into clean, sterilized pint jars. Process in a pressure canner at 10 lbs. pressure for 30 minutes.
3. This makes a mild to medium-heat salsa. For killer hot, we drop in 2 or 3 jalapeno peppers.
4. Yields 14 pints.
5. (We've cooked this in the oven, on the barbecue, and on a portable propane burner. All methods work equally well.)

tomatoes, sweet peppers, onions, celery, vinegar, water, sugar, brown sugar, canning salt, pickling spice, chili powder, cayenne pepper, garlic, lemon juice, lime juice, tabasco sauce, ground black pepper

Taken from tastykitchen.com/recipes/canning/homemade-chunky-salsa/ (may not work)