Garden Salsa Recipe

Salsa Recipe25 medium tomatoes (14 cups peeled and quartered)
5 large onions (6 cups chopped)
2 large green peppers (seeds removed, chopped)
9-11 jalapeno peppers (seeds removed, chopped
2 stalks celery
1/2 cup vinegar
1 cup sugar
1/4 cup canning salt
1 12 oz can of tomatoes paste

Mix all and cook on stove until vegetables are tender (approximately 30 minutes), stirring often.  Dissolve 3 tablespoons of cornstarch in 1/2 cup vinegar   – bring kettle to a boil and add this during the last 10 minutes of cooking.  Stir often to avoid sticking to bottom of kettle.  Put in jars and hot bath for 20 minutes.

Makes 1 dozen pints