Ingredients
2 cups tomato sauce2 cups tomato paste2 cups chopped onions1 cup chopped green pepper3 to 5 chopped jalapeno peppers, seeded1/2 cup chopped fresh cilantro6 garlic cloves, minced2/3 cup white vinegar1/3 cup sugar2 tablespoons canning salt2 teaspoons ground cumin2 teaspoons pepper8 cups chopped peeled tomatoes, drained (about 5 pounds medium tomatoes)
Preparation
In a stockpot, combine the first 12 ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, vegetables are tender, about 20 min.
Ladle hot mixture into 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.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
