Canned Salsa
8 c. tomatoes - blanched and quartered
2 c. onions
5 chopped green peppers
12 jalapeno peppers, cored
⅓ c. white distilled vinegar
⅓ c. lemon juice
⅓ c. lime juice
1 or 2 T. garlic powder (depending on your likes)
1 t. Black pepper
2 T. sugar
2 T. pickling salt
Place all above ingredients in large soup kettle and boil for 30 minutes. Hot pack into sterile jars and put prepared seals and lids on. Tighten. Water path pints for 10 minutes and quarts for 20 minutes. Remove and let cool in draft free place.

Makes approximately 8 pints or 4 quarts. Recipe varies upon sizes of each ingredient.