Recently I took advantage of late-season locally grown tomatoes to "put up" one of our favorites, salsa. This recipe came from my mother-in-law, who got it from a co-worker. I never use the recipe exactly, and adjust it to make some batches spicier than others. We like our salsa chunky-style, but you can make it how you wish by the amount of time you cook it (shorter time for thicker) or the size of your tomato pieces (bigger means chunkier). 

If you need help with canning foods, please contact your county Extension and Research Services office. They can give you guidelines for canning and help answer all of your questions. The most important thing to remember about canning is to start with surfaces and supplies clean and sanitary. Make sure your counters and sink are scrubbed and disinfected. Wash canning materials such as your ladle, funnel, tongs, flats, rings and jars. Use the sanitize cycle on your dishwash to clean jars, or wash thoroughly and boil to sanitize. Flats also should sit in boiling water for at least three minutes before placing them on the jar (be sure to wipe the jar rim with a wet paper towel before placing flat). Enjoy!

Homemade Salsa

4 quart tomato chunks

2 green bell peppers

3 medium onions

1 16-ounce jar jalapenos, including juice

4 cloves garlic (or garlic powder to equal)

3 T. salt

Wash and chunk tomatoes, removing as much of the juice and seeds as possible. Place in large pot. Wash and chop onions and peppers into large pieces. Spoon combinations of onions, peppers and jalapeños into food processor and chop together a little -- do not puree. Add to large kettle with tomatoes. Add jalapeño juice and salt. Bring to rolling boil over medium heat. Cook for 10 to 20 minutes or until desired thickness. Ladle into pint jars and cover with flats and lids. Water bath cook for 20 minutes.