Homemade Chunky Salsa

Combine all ingredient in a large, heavy kettle or roasting pan. Bring to a boil, then simmer for 3 to 3-1/2 hours, stirring occasionally.

Remove the picking spice that was tied in a cloth. Pour hot salsa into clean, sterilized pint jars. Process in a pressure canner at 10 lbs. pressure for 30 minutes.

This makes a mild to medium-heat salsa. For killer hot, we drop in 2 or 3 jalapeno peppers.

Yields 14 pints.

(We’ve cooked this in the oven, on the barbecue, and on a portable propane burner. All methods work equally well.)