Canned Salsa - cooking recipe

Ingredients

5 lb. fresh tomatoes
2 c. chopped onions
1 1/2 c. seeded, chopped jalapeno peppers
2/3 c. lemon juice
3 Tbsp. chopped fresh cilantro (optional)
2 1/2 tsp. salt

Preparation

Wash, peel, core and chop tomatoes.
Combine all ingredients in a 6 to 8 quart pot.
Bring to a boil.
Reduce heat; boil gently, uncovered, 30 minutes, stirring occasionally.
Spoon into hot sterilized jars; leaving 1/2-inch headspace at top.
Wipe jar tops and threads clean.
Place hot lids on jars and adjust bands. Completely submerge in a water bath canner for 15 minutes.
Makes 5 to 6 pint jars of salsa.