1. Bring water in a large stock pot to a boil.

2. Pour cold water into a large mixing bowl or sink.

3. Carefully drop each of the tomatoes into the boiling water.

4. When the skin begins to split, use a slotted spoon to remove the tomato and place it in the bowl of cold water.

5. Peel the skin from the tomatos, remove the core and dice.

6. Dice and chop up all of the vegetables and put them into a large stock pot.

7. Add remaining ingredients (except cilantro) and mix well.

8. Bring the salsa to a boil over medium heat.

9. Turn the heat down and simmer uncovered for 1 hour, stirring occasionally.

10. Add cilantro, stir and simmer for an additional 30 minutes.
11. Using a ladle and funnel, pour the mixture into sterilized jars leaving 1 inch of space from the rim.

12. Wipe the rims of the jars clean with a damp paper towel.

13. Seal with snap lids and rings.

14. Fill the processor half full of water and bring it to a boil.

15. Place the jars in the processor, making sure that they are covered in water and process at a boil for 20 minutes.

16. Remove jars from the canner with a jar lifter and place on a towel on the counter to seal. Snap lids will “pop” and be indented when the cans have sealed.

17. Mark with the date and contents.

18. Once cooled, store in a cool dark place.