12 c. Roma tomatoes (peeled, cored, chopped)
3 c. bell peppers (cored, seeded, chopped)
3 c. onions (chopped)
3/4 c. jalapenos (stemmed and chopped)
2 tbsp. salt (non iodized)
9 lg. garlic cloves (minced)
1 1/8 c. white vinegar
1 1/2 tbsp. sugar

Combine all ingredients, bring to a boil and simmer uncovered for 20 minutes. Pour hot salsa into canning jars. Seal and process for 30 minutes in hot water bath or 5 minutes in pressure cooker at 10 lbs. pressure.