Canned Salsa

Source: Mexican Cooking, a cookbook in the California Culinary Academy's Easy & Elegant Meals Series (Ortho Books, 1985)

5 pounds tomatoes, peeled and chopped
2 pounds fresh jalape�os, seeded and finely chopped
1 pound onions, chopped
6 cloves garlic, minced
3/4 cup white vinegar
2 teaspoons pickling/canning salt

Place tomatoes, jalape�os, onion, garlic, vinegar and salt in a large pot. Heat to simmering and simmer 10 minutes.

Pack into sterilized pint or half-pint canning jars. Wipe jar rims clean with a damp cloth. Adjust lids and rings; seal. Process for 15 minutes in a boiling-water canner.

Makes 6 to 8 pints.