Salsa (for canning)
  4 quarts tomatoes 
  5 green peppers or jalapenos
  6 medium onions 
  3/4 cup white vinegar 
  2 teaspoons  salt 
  
  Skin & quarter tomatoes.
  Chop onions & peppers. 
  
  Add all the ingredients to a large pot and simmer for 1 hour. Makes 4 quarts.