Canned Tomato Salsa

7 quarts peeled, cored, chopped tomatoes

4 cups seeded, chopped long green chiles
5 cups chopped onion
½ cup seeded, finely chopped jalapeño peppers
6 cloves garlic, finely chopped
2 cups bottled lemon or lime juice
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons ground cumin*
3 tablespoons oregano leaves*
2 tablespoons fresh cilantro*

Combine all ingredients except cumin, oregano and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring
occasionally. Ladle hot into pint jars, leaving ½ inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0–1,000 feet altitude; 20 minutes at 1,001–6,000 feet; or 25 minutes above 6,000 feet.
Yield: 16–18 pints

This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.

NOTE: Val Hillers and Richard Dougherty co-authored Salsa Recipes for Canning, a Pacific Northwest Extension Publication available on the web. I'm making a notation in case I forget.