Canned Salsa

Scald, skin and chop tomatoes. Each batch will require:
2 quarts tomatoes
1 onion, chopped
1 green pepper, chopped
2 jalapenos, chopped
1 anaheim chili pepper, chopped
2 cloves garlic, chopped
1 Tablespoon salt
2 1/2 Tablespoons chili powder
1 1/2 teaspoons ground cumin ( not so much if you don't like cumin)

Mix all ingredients together in a large stock pot. Simmer one hour....longer if you like it thicker. Stir often especially when it starts to thicken, the veggies fall to the bottom and will scorch. I usually don't add more than 3 batches to a pan, it takes longer to thicken the more you add. Pour into bottles, add:
1 Tablespoon lemon juice to each pint
2 Tablespoons lemon juice to each quart
Hot pack 40 minutes for pints, 60 minutes for quarts.

This sound so good. I haven't ever canned salsa but this seems pretty easy.