Mom’s Homemade Salsa

In a very large stockpot, combine all of the ingredients. Bring to a boil and simmer for 1 1/2 – 2 hours, stirring frequently.

If tomatoes give off a lot of juice and you want a thicker salsa, dissolve 1-2 tablespoons cornstarch in a small amount of water. Add cornstarch slurry to the salsa in the last 15–20 minutes of cooking. Salsa should thicken slightly.

Prepare canner, jars, and lids according to manufacturer’s instructions. Carefully ladle hot salsa into the heated jars, using a funnel and leaving 1/2 inch headspace. Center lids on jars. Apply and tighten bands.

Process in boiling water canner for 35 minutes, adjusting for altitude. (Increase processing time: 5 minutes for 1,001 to 3,00 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.)