Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.
Coarsely chop tomatoes; you should have 3 quarts, including juices. Stem, seed, and coarsely chop bell peppers; you should have 1 1/2 quarts. Peel and coarsely chop onions; you should have 1 1/2 quarts. Stem and mince jalapeños; you should have 3/4 cup.
In an 8- to 10-quart pan, combine tomatoes, bell peppers, onions, jalapeños, vinegar, lemon juice, garlic, salt, chile flakes, pepper, and cumin. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often for 1 hour. Reduce heat to medium and stir often until thick and reduced by half, about 1 hour more.
Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 15 minutes (see notes).
This was my first try at canning salsa. I halved the recipe due to the number of tomatoes I was able to pull from my garden. I did not however adjust my cooking times, and apparently I should have. The salsa ended up very thick, and instead of the 3+ pint size jars I expected, I ended up with 2 plus a little extra. The result though is still pretty tasty, thus the 4 stars. I will probably try this again, adjusting my cooking times a bit.
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