5 lb. tomatoes, washed, peeled, cored & chopped (approx. 8 c.)
2 c. chopped onion
1 1/2 c. seeded, chopped jalapeno peppers
2/3 c. bottled lemon juice
3 tbsp. chopped fresh cilantro, optional
2 1/2 tsp. salt

In 6 to 8 quart pan, combine ingredients; bring to a boil. Reduce hat; boil gently uncovered 30 minutes, stirring occasionally. Spoon into hot jars leaving 1/2 inch head space at the top. Wipe jar tops and threads clean. Place hot lids on jars; screw bands on firmly. Process in boiling water canner 15 minutes.