1. Heat oil in a large stainless steel or enamel saucepan and saute onion on medium heat for 5 minutes. Add garlic and cook for 1 minute.

2. Stir in tomatoes, cucumber, green pepper, tomato juice, vinegar, Worcestershire sauce, cumin and paprika. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for about 30 minutes or until mixture is thickened, stirring occasionally. Stir in basil, salt and pepper and cook for 2 minutes.

3. Remove hot jars from canner and ladle salsa into jars within 1/2 inch of rim. Process 20 minutes for half-pint and pint jars.