Salsa - cooking recipe

Ingredients

5 lb. ripe tomatoes
3 c. chopped onions
1 c. seeded and chopped chillies
1 c. cider vinegar (5% acidity)
3 1/2 tsp. salt
1/2 c. finely chopped celery
1 c. finely chopped bell pepper
2 cans tomato sauce

Preparation

Peel tomatoes; remove cores and chop.
In an 8-quart saucepan combine all ingredients.
Bring to a rolling boil, stirring often. Reduce heat; simmer 30 minutes or until desired thickness.
(I simmer 2 hours.)
Prepare jars and lids as usual for canning. Pour into jars and seal.
Process in boiling water 15 minutes. Makes 6 pints.