Canning tomato salsa

This, along with my spaghetti sauce recipe is from www.uga.edu.

4 cups peeled, cores, chopped tomatoes
2 cups seeded, chopped long green chilies (130g) in a food processor
3/4 cup onion (100g) in a food processor
4 cloves garlic finely chopped
2 cups vinegar
1 tsp ground cumin, optional
1 tbsp oregano leaves, optional
1 tbsp fresh cilantro, optional
1 1/2 tsp salt

Yields about 4 pints

Combine all ingredients in large pot. Bring to a boil. Reduce heat to simmer for 20 mins stirring occasionally. Pour in jars. Clean rims. Prepare lids and place on jars.

Use water bath method and process 20 mins for altitude 1001-6000 ft.



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