Homemade Canned Salsa

Cut the cores out of the tomatoes. Cut the stems off of the peppers and zucchini. Clean the garlic and onions. I did not seed the peppers.

In your food processor, pulse to medium fine the tomatoes, jalapeno, bell peppers, garlic, zucchini, onions, cilantro, parsley and chipotle peppers.

Put the mixture into a large stock pot, adding the lemon juice, salt, pepper, corn and black beans. Cook on medium heat for 25 minutes.

In the meantime, have your 7 pint size jars washing in the dishwasher. Get your boil bath pot full of water and on high heat. Have your lids in a small saucepan of water on low heat.

When salsa has cooked for the 25 minutes, fill each jar to within 1/2 inch from the top of the jars. Clean the rims of the jars with a clean rag and put on the lid and ring and screw them on fairly tightly.

Put jars in the boil bath for 55 minutes. Then set them on a towel to cool. Check that each lid/jar seals. Store in a cool dry place, assuming the lid sealed. If not, keep that jar in the refrigerator.