Bring to a boil and let simmer 1 hour. Then drain off the juice and pour salsa into ball jars. Let the lids soak in hot water for about 2-5 min then put lids on all jars and stick them in your canner. You can it on 5# pressure for 10 min. I don’t really know the correct terminology for canning, but it is supposed to make that jiggling noise 4 times every minute. Just adjust your heat accordingly. We usually have our heat turned high, then turn it more medium when the canner starts jiggling. If you don’t have a canner don’t worry you can water bath too. Just stick your jars in a pan where the water can cover the tops. Then boil for 30 min.
I mentioned draining the juice off the top. We usually put a strainer in a big bowl and scoop salsa into the strainer. This allows for us to easily separate the salsa and juice. We don’t throw away the juice, we can that too. It makes the BEST soups. Especially chilli. I used to make tomato juice also, but since we make so much salsa we get tons of juice. I use this juice in anything that calls for tomato juice. In all my tomato based soup, I just use this instead.
6-8 quarts chopped tomatoes
4 large onions
3-4 cups chopped green peppers
1 Jalapeno per quart (you can add more or less depending on what you like as for as spiciness. We usually add more. My husband puts in other peppers too, so feel free to experiment with this.)
1 cup white vinegar
4 tsp salt
5 tsp garlic salt
3 cloves garlic
3/4 cup sugar
Chop all veggies, add the rest of ingredients. Bring to a boil and simmer 1 hour. 1 batch (quarts) usually yields us about 3-4 quarts salsa juice and 5-6 quarts salsa.