1. In a large pot, combine tomatoes, onions, red & green peppers, jalapeno, garlic, sugar, satl, cumin, black pepper and vinegar. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil gently, stirring often, for about 1 hour or until salsa is reduced by about half and is thick enough to mound on a spoon. Stir in cilantro (if using).
2. Meanwhile, prepare canner, jars and lids.
3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot salsa. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
4. Place jars in canner and return to a boil. Process for 20 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.
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|Serving Size: 1 pint (235g)|
|Recipe Makes: 5 pints|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 698.9mg||24 %|
|Potassium 343.9mg||9 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 24.9g|
|Protein 1.9g||3 %|
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Calories per serving: 128
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