Canning Salsa

Last week I made salsa from some tomatoes that were given to me.  A vendor at the Farmers Market had some leftovers that he knew wouldn't make it to the next market date.  I was able to make 7 pints of salsa and 4 pints of spaghetti sauce.  I water bath canned the salsa and froze the spaghetti sauce.  

Here is the salsa recipe, courtesy of my friend Talena:

5 lbs. tomatoes (about 7 cups), cored & diced

6 green onions, sliced
1 large onion, sliced
1 large green pepper, chopped
4 jalapeño peppers, diced
4 cloves garlic, minced
2 tsp. salt
Lemon juice & sugar

Use food processor to dice/mince/chop all ingredients. Combine all ingredients in a large sauce pan. Bring to a boil. Reduce heat to medium high and simmer 20 minutes, stirring occasionally. Carefully ladle hot salsa into jars leaving 1/2" headspace. Add 1 tbsp. lemon juice and 1 tbsp. sugar to each pint (2 tbsp. each per quart). Wipe jar rims clean. Place lid on jar and screw the band down until fingertip tight. Process in boiling water for 15 minutes. Makes about 4 pints.