Big Batch Salsa (For Canning) - cooking recipe

Ingredients

15 quarts tomatoes, cored, peeled, and crushed (about 1 1/2 to 2, 5-gallon buckets of tomatoes)
6 cups onions, chopped (about 4 large onions)
2 cups jalapeno peppers, chopped (25-30 peppers, seeded)
12 garlic cloves, minced
1 3/4 cups white vinegar
3/4 cup sugar
4 tablespoons salt
30 ounces tomato paste

Preparation

Fill roaster with tomatoes, crushing with hands or with an emersion blender as you add them to the pan.
Add onions, jalapenos, garlic, vinegar, sugar, salt, and tomato paste. (Note: Sometimes I need to let the tomatoes cook down before adding the sugar, vinegar, and tomato paste so that it will fit in the roaster.
Simmer 2 to 5 hours to desired thickness. Stir occasionally, scraping sides of roaster so that it does not burn. Adjust salt, sugar, and peppers to taste. You can add tomato juice if it becomes too thick.
Ladle hot salsa into jars, leaving 1/4-inch head space.
Clean rim with damp cloth. Adjust two-piece caps.
Place jars in a hot water bath. Process 15 minutes (pints) or 20 minutes (quarts), after water comes to a boil.
Remove jars from hot water bath. After 12 hours, check seal, remove bands, and label.