Homemade Canned Salsa

• 7 cups Tomatoes
• 1 whole Jalapeno
• 2 whole Red Bell Peppers
• 2 whole Medium Size Zucchini
• 8 cloves Garlic
• 2 whole Yellow Onions
• 1 bunch Cilantro
• 1 bunch Parsley
• 1/4 cups Chipotle Peppers From A Can
• 1/2 cups Lemon Juice
• 4 teaspoons Salt
• 1 teaspoon Pepper
• 3 cups Fresh Corn Kernels, Cut Off The Cob
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 7 whole Pint-sized Canning Jars, With Lids And Rings

1. Cut the cores out of the tomatoes. Cut the stems off of the peppers and zucchini. Clean the garlic and onions. I did not seed the peppers.
2. In your food processor, pulse to medium fine the tomatoes, jalapeno, bell peppers, garlic, zucchini, onions, cilantro, parsley and chipotle peppers.
3. Put the mixture into a large stock pot, adding the lemon juice, salt, pepper, corn and black beans. Cook on medium heat for 25 minutes.
4. In the meantime, have your 7 pint size jars washing in the dishwasher. Get your boil bath pot full of water and on high heat. Have your lids in a small saucepan of water on low heat.
5. When salsa has cooked for the 25 minutes, fill each jar to within 1/2 inch from the top of the jars. Clean the rims of the jars with a clean rag and put on the lid and ring and screw them on fairly tightly.
6. Put jars in the boil bath for 55 minutes. Then set them on a towel to cool. Check that each lid/jar seals. Store in a cool dry place, assuming the lid sealed. If not, keep that jar in the refrigerator.

tomatoes, jalapeno, red bell peppers, zucchini, garlic, onions, cilantro, parsley, ubc, lemon juice, salt, pepper, fresh corn kernels, black beans, canning

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