25 or 26 lbs. tomatoes, peeled and chopped
1 cluster garlic, peeled and chopped
2 bunches celery, chopped
6 lg. bell peppers, chopped
9 lg. onions, chopped
2 bunches cilantro, chopped
Jalapenos to taste
1/2 c. salt
2-3 c. white vinegar
2 tbsp. oregano

Put all ingredients in an stainless steel stockpot (avoid enamel!) and heat through, stirring often.

Process in a boiling water bath canner for 15 minutes pints and quarts (hot pack). For cold pack, process 50 minutes. Yields about 4 1/4 gallons salsa. (17 quarts or 34 pints)