Salsa - cooking recipe

Ingredients

about 50 medium tomatoes, blanch in hot water, remove skins and chop up
10 green peppers, chopped or shredded
10 red peppers, chopped or shredded
10 medium to large onions, chopped or shredded
25 jalapenos, chopped or shredded
1/2 c. brown sugar
1/4 c. white sugar
1 qt. white vinegar
4 (6 oz.) cans tomato paste or more for thicker
2 Tbsp. celery seed
2 Tbsp. garlic powder or equivalent in fresh cloves
2 Tbsp. basil
2 Tbsp. cumin
1/2 tsp. paprika
1/4 c. kosher salt

Preparation

Combine all ingredients in large pot.
Cook for 1 1/2 hours. Pack in sterilized jars and cook in canner (not pressure cooker) for 1 hour.
This should make 12 quart jars, depending on size of the tomatoes.