Canning Salsa

I do love salsa and chips, but salsa is also good over chicken or potatoes.   My family likes the salsa veggies to be cut small, but you can cut them into bigger chunks if that is what you prefer.  Delete or add jalapeño peppers if you like mild or hot salsa.  Remember the more seeds you leave in the hotter
it will be.  This recipe is more on the milder side.

CANNING SALSA
(24 pints or 12 quarts)

Ingredients:
*1/2 bushel of Roma tomatoes
*3 large green bell peppers, chopped and seeded
*2 large yellow bell peppers, chopped and seeded
*2 large orange or red bell peppers, chopped and seeded
*3 large banana peppers, chopped and seeded
*3 jalapeño peppers, chopped (remove seeds if you want.  I do not)
*2 large red onions, peeled and chopped
*1 large sweet onion, peeled and chopped
*2 cup apple cider vinegar
*1 large garlic bulb, minced
* 2 tablespoons salt
*2 tablespoons ground cumin
*1/2 cup fresh cilantro, chopped
*1 (12 ounce) can tomato paste (only use if salsa is to runny)

Directions:
~Bring a large saucepan of water to boil.
~Place tomatoes into boiling water for 3-5 minutes to loosen skins.
~Place tomatoes into a sink of cold water to cool down.
~Peel tomatoes, and cut into small pieces.
~In a large stock pot or roaster pan, add all ingredients, except tomato paste.
~Bring mixture to a boil.
~Reduce heat and simmer for 30 minutes.
~Place salsa into sterile jars, leaving a 1/2 inch head space.
~Make sure top of jar is free from any residue.
~Place lids and rings on jars (do not tighten rings to tight).
~Cook in hot bath for 15 minutes for pints jars and 20 for quart jars.
~Remove from hot bath, and allow to sit for 24 hours before storing.
~Make sure all lids have sealed and tighten rings (if there is a bubble in the lid, then it didn't seal).