Summertime salsa

This recipe is by Pat Shearer Coutts Alberta This reciping is for canning which is why it is so much.

10 cups chopped, seededand peeled tomatoes (about 6 pounds)
5 cups chopped onions
3 1/2 cups chopped green peppers (about 1 1/2 pounds)
1 1/2 cups chopped green peppers (about 1 1/2 pounds)
1 1/4 cup white vinegar
6 jalapeno peppers seeded and finely chopped
3 garlic cloves, minced
3 teaspoons salt
1 1/2 teaspoons crushed red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon mustard seed
1/2 teaspoon chili powder
1/4 teaspoon pepper

Combine all ingredients in a large kettle ; bring to a boil. Reduce heat; simmer, uncovered, for 1 3/4 hours or until mixture reaches desired thickness. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath for 15 minutes. Yields about 6 pints.

When cutting or seeding hot peppers use rubber or plastic gloves  to protect your hands. Avoid touching your face.