Canned Salsa

Tomato Salsa
Yield:16-18 pints

7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalapeños
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 T salt
1 T black pepper
1/3 cup sugar
1 tsp paprika
1 tsp cumin
Combine and bring to boil, stir frequently, then reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2 inch headspace. Adjust lids and process in a boiling water canner for 20 minutes.