Fruit & Tomato Salsa - cooking recipe

Ingredients

10 cups fresh peaches, chopped
2 1/2 cups granny smith apples, peeld, cored, and chopped
2 cups unsweetened pineapple tidbits, well drained (May substitute fresh)
6 cups fresh tomatoes (May substitute canned \"No salt added\" diced tomatoes, drained )
2 1/2 cups sweet onions, chopped (about 1 pound)
1/2 cup jalapeno, diced (canned or fresh)
2 large bell peppers, diced
1 large red bell pepper, diced
2 garlic cloves, chopped
1/2 cup vinegar
1 cup lemon juice
4 tablespoons honey
1 -2 teaspoon crushed red pepper flakes
1 tablespoon dried chipotle powder
1 teaspoon cumin (for added heat)
12 ounces tomato paste (to thicken) (optional)

Preparation

Peel, pit, and chop peaches, and mix with lime juice.
Peel, core, and chop apples. Add to peaches.
Peel and chop fresh tomatoes to measure 4 cups (or use canned diced).
Seed and dice bell peppers.
Seed & dice jalapenos.
Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar,honey, chipotle powder, and crushed red pepper. ( Do not add canned vegetables and fruit yet).
Bring mixture to boil over medium heat. Cook for 25 minutes, stirring frequently. Lower heat if necessary to avoid sticking.
Drain and add pineapple and any canned vegetables. Cook for 5 more minutes. Add tomato paste (optional). Continue frequent stirring. Reduce heat to simmer.
Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
Place jars in canning pot. Add water to cover jars by 2 inches.
Bring canner to boil, and process for 20 minutes.
Remove jars from canner, and place on towel in a cool spot.
In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
Allow to sit without moving for about 2 days.
Label and store jars in a cool, dark place.