Fresh Vegetable Salsa

Remove seeds and finely chop jalapeno peppers. Blanch, peel and coarsely chop tomatoes. Measure 1.75L (7 cups). Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel or enamel saucepan. Bring to a boil and boil gently, about 30 minutes or until salsa reaches desired consistency. Fill boiling water canner with water. Place 5 500mL(pint) mason jars in canner over high heat. Place snap lids in boiling water; boil 5 minutes to soften sealing compound. Ladle salsa into a hot jar to within 1cm(1/2") of top rim. Remove air bubbles; readjust head space to 1cm(1/2"). Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band fingertip tight. Place jar in canner. Cover canner; return water to boil; process 20 minutes at altitudes up to 350m(1000ft). Remove jars. Cool 24 hours. Check jar seals. Remove screw bands; store separately. Wipe jars, label and store in a cool dark place. For hot salsa it suggests adding 5mL(1tsp) of ground cayenne pepper to the above ingredients before cooking.