Salsa to Can

• 8 quarts chopped tomatoes (no need to peel)
• 2 large Spanish onions, chopped
• 5 large green peppers, chopped
• 4 large red peppers, chopped
• 2 banana peppers, chopped
• 3 (5 1/2 ounce) cans tomato paste
• 34 cup brown sugar, packed
• 4 tablespoons pickling salt
• 2 14 cups white vinegar
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 14 cup lemon juice
• banana peppers or jalapeno pepper (more or less) (optional)

1. Combine in a large pot.
2. Simmer for about 4 hours stirring occasionally.
3. sometimes I let it sit all night and re-boil in the morning then can, makes it thicker to pour into hot sterile jars and process in a hot water bath for 45 minutes.

tomatoes, spanish onions, green peppers, red peppers, banana peppers, tomato paste, brown sugar, pickling salt, white vinegar, garlic, paprika, chili powder, lemon juice, banana peppers

Taken from www.food.com/recipe/salsa-to-can-40618 (may not work)