Mild Tomato Salsa

Ingredients

• 10-1/2 pounds tomatoes (about 35 medium), peeled and quartered
• 4 medium green peppers, chopped
• 3 large onions, chopped
• 2 cans (12 ounces each) tomato paste
• 1-3/4 cups white vinegar
• 1/2 cup sugar
• 1 medium sweet red pepper, chopped
• 1 celery rib, chopped
• 15 garlic cloves, minced
• 4 to 5 jalapeno peppers, seeded and chopped
• 1/4 cup canning salt
• 1/4 to 1/2 teaspoon hot pepper sauce

DIRECTIONS

Step 1

In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.

Step 2

Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently.

Step 3

Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Step 4

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.