8 cups tomatoes, peeled, chopped and drained
2.5 cups diced onions
1.5 cups diced green peppers
1 cup chopped jalapeno pepper (adjust for spiciness)
1 chopped cubanelle pepper
6 garlic cloves, crushed or minced
1 teaspoon cumin
1 teaspoon black pepper
1/8 cup canning salt (kosher or sea salt – without iodine)
1/3 cup vinegar
1 c water
12 oz. tomato paste
2 cups black beans (rinsed after cooking or out of the can)
2 cups corn
2 T lemon juice

(Add more or less beans, corn, peppers, and onions depending on your preference)

Add all ingredients together in a large pot and bring to a boil for 5 or more minutes to ensure that ingredients and slightly cooked and ready for canning.

If pressure canning, follow those instructions. If canning in a water bath, prepare jars by sterilizing them in boiling water. Fill with hot salsa and process in a water bath.  The usual recommendation is 10 minutes at sea level, and 5 additional minutes for every 1,000 feet (300 meters) above sea level, but we processed this for 20 minutes (better safe than dying of botulism).

If eating immediately, let cool and enjoy!

This made the equivalent of about 4 quarts of salsa.

Total cost:  Around $24 for everything, or $6 per quart.

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