Yes please!

Serves: 5-6 pints

Ingredients

• 8 pounds ripe tomatoes (about 13 cups chopped)
• 5 large jalapeno peppers, seeds removed, chopped (leave white pith/membranes if you like your salsa hot)
• 3 cups chopped yellow onions
• 1 cup fresh cilantro, chopped
• 4 large cloves garlic, minced
• ½ cup white vinegar
• 1 tablespoon white sugar
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of water to a rapid boil. Carefully drop the tomatoes in the boiling water for 30 seconds them remove. Peel the skins and squeeze the seeds to remove them along with excess water. Place the tomatoes in a colander to drain. Chop the tomatoes.
2. Place the tomatoes in a large stock pot along with the vinegar. Add all remaining ingredients. Stir to combine, bring to a boil, reduce the heat to medium and simmer uncovered for 20 minutes.
3. While the salsa is simmering, follow standard canning procedure to sterilize the jars and lids.
4. Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
5. Store in a cool, dark place. For optimal flavor, use within 6 months but the salsa will keep up to a year.
6. Notes: I only made half the recipe wanted to test it out first.... made 3 pints. Added a pinch of some ground cumin, Chile powder, red pepper flakes. marjoram and one very tiny habanero

I'm impressed by too many tomatoes! My tomatoes in Sedona just up the road from you are all still green. Did pick the first zuchinni...you are probably sick of them by now. Wondering if you grow garlic and if so what kind.

Thanks for the recipe campv, and the canning instructions. I may try this one. I usually make one with canned tomatoes that comes out pretty good and I freeze the excess.

I have grown garlic during the winter which is ready by about May. I just buy some fresh cloves from the store split them up and plant them. The only pace I know that sells seeding garlic is Warner's Nursery in flag. Connie in Camp Verde AZ

Ok, that's what I did this year. Some resprouted before I dug it, so I left a few in the ground

I had one person question the acidity of the recipe and it's 4.0 which is lower than 4.8 with battery acid being 0. So the acid is considered good for home canning.(the lower the number the better)