Salsa to Can

This is a great recipe, it has been passed to many people who have tried it and what a good recipe to can. Especially one that doesn't need a pressure canner. This makes a medium to mild salsa, it is less spicy when it cools. Add more peppers if you like it really hot.

• Ready In: 7 hrs
• Yields: 10 quarts

Ingredients

• 8  quarts chopped tomatoes (no need to peel)
• 2  large Spanish onions, chopped
• 5  large green peppers, chopped
• 4  large  red peppers, chopped
• 2  banana peppers, chopped
• 3 (5 1/2ounce) cans tomato paste
• 3⁄4 cup brown sugar, packed
• 4  tablespoons pickling salt
• 2 1⁄4 cups white vinegar
• 4  cloves garlic, minced
• 1  tablespoon paprika
• 1  teaspoon chili powder
• 1⁄4 cup lemon juice
•  banana peppers or   jalapeno pepper (more or less) (optional)

Directions

1. Combine in a large pot.
2. Simmer for about 4 hours stirring occasionally.
3. sometimes I let it sit all night and re-boil in the morning then can, makes it thicker to pour into hot sterile jars and process in a hot water bath for 45 minutes.