Mexican Salsa(Yields 7 To 8 Pints) - cooking recipe

Ingredients

3 qt. chopped tomatoes (no need to peel nor seed)
1 c. chopped carrots
1 1/2 c. chopped celery
3 c. chopped onions
1 1/2 c. chopped bell pepper (green and red if available)
1/2 c. jalapeno peppers *
3 Tbsp. salt
1/2 tsp. pepper
1 tsp. basil
1 tsp. oregano
1/2 tsp. seasoned salt
1/2 c. sugar **
7 to 8 Tbsp. cornstarch
3/4 c. white vinegar

Preparation

Finely chop the first 6 ingredients (I use the food processor).
Combine vegetables in a Dutch oven with mixture of salt, pepper, basil, oregano, seasoned salt and sugar which has been brought to a simmer.
Mix together cornstarch and vinegar. Add to salsa; stir and simmer for 10 to 15 minutes.
Pack into hot jars; seal with hot lids.
Process in hot water bath for 15 minutes (open kettle) or in pressure canner 10 minutes at 10 pounds pressure.