SALSA - home canned (Cindy Gardner and Lynette Sessions)
Single batch makes 7-8 pint jars [triple batch]
18-22 tomatoes (9 c crushed) [60 tomatoes, 27 c crushed]
5 Anaheim peppers [15]
2 Jalapenos [6]
2 bell peppers [6]
1 red bell pepper [3]
2 large onions [6]
½ bunch parsley [1.5 bunches]
1/8 c non-iodized salt [1/3 c]
¾ t garlic powder [2.5 t]
1 tsp garlic salt
(I crush one large cluster fresh garlic and increase plain salt)
1 ½ c V8 juice [ 4.5 cups]
Finely chop all ingredients. I remove most the seeds from hot peppers, all seeds from bell peppers. Use plastic gloves when working with hot peppers.
Boil above ingred 20 minutes.
ADD:
2 T sugar [1/3 c]
1/3 c cider vinegar [1c]
1 t cumin [3 teaspoons]
Bring to boil again.
Process in hot water bath 45 minutes)
½ bushel tomatoes makes 3 batches
Each fall I visit Day Farms UPick and pick a bushel or two of tomatoes, chile peppers, Jalapenos and bell peppers 
God is good! 
Romas, this year. Any kind works. 
Before... 
...after.
