8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 – 5 chopped jalapeños
6 cloves minced garlic or 3 teaspoons prepared minced garlic
2 teaspoon cumin
2 teaspoon pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 ounces tomato sauce
16 ounces tomato paste
You can easily get the peels off the tomatoes by dipping them into boiling water for a minute or so and then cool in ice cold water. The skins slip right off then.
Mix all ingredients, bring to a boil, boil 10 minutes.
Pour into hot sterilized jars, process at 10 pounds of pressure for 30 minutes for pints if using a pressure cooker.
If using a Boiling Water Bath canner process for 10-15 minutes.
Make sure the jars seal.
You will hear a ping when the lid seals.
Makes 6 or 7 pints.