Mary’s Jalapeno Salsa- 6-7 pints
6 cups halved tomatoes
1/2 cup halved jalapeno peppers
1 and a half large onions
2 cloves garlic
2 tablespoons olive oil
2 tablespoons vinegar
2 teaspoon salt
2 bell peppers
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 cup water
1 can tomato paste
Mince tomatoes, peppers, onion, and garlic separately in blender. Add to a saucepan with the rest of the ingredients and bring to a light boil. Simmer for 15-20 minutes.
Prepare jars, rings, and lids by heating them in boiling water for at least 5 minutes. When the salsa is ready, remove jars and lids and place on dry towel. Fill each jar, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
Place filled jars in a hot water bath. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 15 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.