assignmentPREPARATION
1
Wash and dice tomatoes (remove skins if desired.) Chop onions, dice bell peppers.
2
Chop jalapeños and mince garlic.
3
Combine all ingredients into a large stockpot on low.
4
Add cumin, black pepper, canning salt and vinegar.
5
Mix in tomato sauce and tomato paste.
6
Mix all together and boil for 20- minutes.
7
Seal jars and place in water bath canner (with lemon juice) for 20 minutes.
8
Remove from canner and let sit overnight to cool before moving.
9
Check jars to be sure they sealed.