Salsa For Canning Recipe

• 1 (26 ounce.) box tomatoes, peeled and minced
• 1 cluster garlic, peeled and minced
• 2 bunches celery, minced
• 6 lg. bell peppers, minced
• 9 lg. onions, minced
• 2 bunches cilantro, minced
• Jalapenos to taste
• 1/2 c. salt
• 2-3 c. white vinegar
• 2 tbsp. oregano

1. Put all ingredients in an aluminum canner (avoid enamel!)
2. and heat through.
3. Transfer to other large containers to use canner to process jars.
4. Warm water bath for 15 min pints and qts if warm pack.
5. Cool pack, process 50 min.
6. Yields about 4 1/4 gallons salsa.
7. (17 qts or possibly 34 pints)

tomatoes, garlic, celery, bell peppers, onions, bunches cilantro, salt, white vinegar, oregano

Taken from cookeatshare.com/recipes/salsa-for-canning-56259 (may not work)