Stephanie.......this is for you! Everyone else too.....but Stephanie asked a longgggggg time ago.
16 c. peeled, chopped tomatoes
7 c. peeled, pitted, chopped peaches
1 1/2 c. chopped onion
2 lg. green bell peppers, chopped
1/2 c. finely chopped cilantro
1 c. apple cider vinegar
1 1/2 c. sugar
2 T. honey
1 clove garlic, finely chopped
*4 jalapenos, finely chopped
1 1/2 t. cumin
4 t. salt
Prep your canner, lids and jars.
Combine ingredients in a LARGE pot/pan. I use my Grandmother's dishpan. You can see it here.
Bring to a boil over medium high heat; stirring frequently. Boil gently for 5 minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch head space. Adjust flats and rings and seal tightly.
Place jars in a water bath canner, cover them with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes and remove jars. Let them cool and they will "seal". You will hear the "pop" for each one. Let them cool completely and store.
*NOTE: always wear rubber gloves when dealing with hot peppers. Also. the more seeds and membrane you allow to go into the salsa, the hotter it will be.
This makes about 20 or so pints.
Please feel free to ask any questions. ENJOY!!!