TOMATO SALSA - UNCLE BILL'S VERSION

Steps:

• In a large pot bring water to a rolling boil.
• Drop in tomatoes and scald for 2 minutes.
• Drain and immediately cover with cold water and some ice cubes and let sit for a few minutes.
• Remove skins and discard.
• Remove stem core and discard.
• Cut tomatoes into small chunks.
• Using a large cooking pot, add chopped tomatoes, Jalapeno peppers, red onion, green pepper, sweet red pepper, cilantro, basil, parsley, wine vinegar, lemon juice, ground cumin and liquid honey.
• Bring mixture to a boil.
• On medium-high heat, cook for about 5 minutes stirring frequently.
• Adjust spices and Jalapeno peppers to taste.
• Prepare 4- pint size canning jars by washing in soap and water, then rinsing in hot water.
• Preheat oven to 300 degrees F.
• Place washed jars upside down on oven rack and heat for 15 minutes.
• Prepare snap lids by boiling them in water for about 5 minutes.
• Fill jars with salsa mixture to within 1/4 inch of top of jars (for head space.) Remove any air bubbles by sliding a rubber spatula between glass and salsa; re-adjust head space to 1/4 inch.
• Wipe jar rims very clean to remove any stickiness.
• Place snap lids, then screw bands just until finger tight.
• Prepare a canner and bring water to boil.
• Place jars in canner rack and immerse in water.
• Process for 10 minutes.
• Remove jars from canner and place on a towel, then cover with another towel until cooled.
• Jars are sealed when lids"pop" and are concave (turned downward).
• Wipe jars clean and lable.
• Store jars in a cool, dry place.