Tomatoes – about 15 pounds (3 quarts chopped) (I used Roma, but any kind of fresh ripe tomato will work; Roma tomatoes are meatier and have less water and seeds)
3 cups onions (chopped)
3 jalapeno peppers (seeded and finely chopped)
3 green peppers (seeded and chopped)
4 cloves garlic (finely chopped)
2 cans of tomato paste (six-ounce cans)
2 cups bottled lemon juice
1 tablespoon salt (optional)
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon ground cumin (optional)
2 tablespoons oregano
1 teaspoon cayenne pepper (or to taste)
Remove the skins, seeds and any excess water from the tomatoes. Chop the tomatoes up into about 1/2 inch pieces. (I placed a colander in the sink to put the chopped tomatoes in to help them drain) the process of removing the seeds took out most of the excess water.
In a large stock, pot combines all the ingredients. Cook on medium high heat to a temperature of 180F stirring occasionally to keep the mixture from scorching. Reduce the heat to simmer and cook for an additional 30 minutes.
While the mixture is cooking prepare the jars for processing-process according to canning book directions.
I used my pressure cooker at 10 pounds for 5 minutes. The original recipe calls for using a boiling water bath for 15 minutes.