Salsa for canning

• 11 whole Large Tomatoes
• 2 whole Green Bell Peppers
• 2 whole Onions
• 6 whole Jalapeno Peppers
• 8 cloves Garlic, Minced
• 13 cups Cider Vinegar
• 1 Tablespoon Pickling Salt

1. Peel and seed tomatoes.
2. Chop tomatoes, bell pepper, and onions to medium dice and place in soup pot.
3. Finely chop jalapenos and add to pot with garlic, vinegar, and salt.
4. Bring to a boil and reduce to simmer for 1 1/2 hours.
5. Place into sterilized jars, cover, and place in a hot water bath for 10 minutes.
6. *Add chopped cilantro before serving for a bright flavor.

tomatoes, green bell peppers, onions, peppers, garlic, vinegar, pickling salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/salsa-for-canning/ (may not work)