Canning Salsa

PS on Feb 26, 2012. I do not like this recipe for canning. it got to lemony tasting. but it was so so good as fresh, so use it as fresh and I will continue on my hunt for a good canning recipe


14 c. diced roma tomatoes
2 c. diced long green peppers (I did anahime and yellow wax)
1 jalapeno finely diced
2 1/2 c. chopped onions
5 cloves garlic
1 cup lemon juice
1 1/2 T. salt
pepper
dash dried oregano
dash dried parsley
1/4 c. cilantro

Dice tomatoes and try to drain off as much liquid as you can. as it sits you may want to keep pouring off the liquid. put drained tomatoes in a large pot with all ingredients except oregano, parsley and cilantro.

Bring mixture to boil then turn down to simmer for 10 min. then add the other spices and simmer another 10 - 20 min depending on your preference for how thick/how cooked you want it.

Pour into pint jars and boil in a water bath for 25 min.

This makes 9 pints of Salsa!