12 cups chopped plum tomatoes (about 36 tomatoes) 3 cups chopped onions 1 3/4 cups chopped jalapeno peppers (about 10 leave seeds in) 1/2 cup white wine vinegar 1/2 cup strained fresh lime juice 2 tablespoons kosher salt 2 tablespoons of cilantro

in a stainless steel pan, combine all of the ingredients. Over medium-low heat, bring the mixture to a simmer and simmer gently for 10 minutes, stirring frequently to prevent sticking. ladle the salsa into hot jars, leaving 1/2 inch headspace. Using a plastic knife, remove any trapped air bubbles. If necessary, add more salsa to maintain 1/2 inch headspace. wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both half pint and pint jars in 212f water bath for 15 minutes. If mixture appears too loose get rid of some of the liquid