Canning Chunky Tomato Salsa

Your basic chunky tomato salsa

From "Complete book of Small-Batch Preserving" pg 182
Made 2009, lovely, didn't make quite enough to last all year, though.
Makes 5 cups.

Ingredients:
2 lbs tomatoes, peeled and chopped
2 medium onions, finely shopped
1 sweet green pepper, chopped
2-6 jalapeno peppers, halved, seeded, and chopped
6 cloves garlic, minced
1 cup tomato sauce
1 cup red wine vinegar
1 cup chopped fresh parsley
1 tbps granulated sugar
1 tsp pickling salt
1 tsp ground cumin

0. Peel and chop tomatoes. See (Future Blog Post about peeling tomatoes). Start hot water bath canner heating, if not already hot.

1. Combine tomatoes, onion, green pepper, jalapeno peppers, garlic, tomato sauce, vinegar, parsley, sugar, salt and cumin in a medium stainless steel or enamel saucepan. Bring to boil over high heat, reduce heat and boil gently, uncovered, for 25 minutes or until desired consistency, stirring frequently.

2. Remove hot jars from canner and ladle salsa into jars with 1/2 inch of head space. Process 20 minutes for half-pint, and pint jars.


Notes:
I dont know how I feel about canning tomatoes with canned tomato as one of the ingredients. Smacks of can-niballism...
Trippled this recipe, may be a bit much
Substituted cider vinegar for red wine vinegar, it tastes strongly of cider, a little too much.
Didnt boil down quite enough, quite a runny salsa.