We're really lucky that Don's parents have huge vegetable gardens on their 86 acres beef and hay farm (2 hours away). What we don't grow here at home in our yard or at my parents farm (2 minutes away) is supplemented by them. Homemade salsa just tastes so much better than store bought.
CHUNKY SALSA (use plum or Roma tomatoes if possible)
8 quarts tomatoes, diced (you can peel them too if you want, we don't)
1 quart chopped celery
1 quart chopped sweet peppers
1 quart chopped onions
1 quart cider vinegar
2 cups water
1 cup sugar
2 tablespoons brown sugar
1/3 cup canning salt (not iodized)
1 tablespoon whole picking spice (tie in a cloth)
2 tablespoons chili powder
2 to 3 teaspoons cayenne pepper (more for hotter sauce)
1 tablespoon garlic powder
2 tablespoons lemon juice
Black pepper to taste
Combine all ingredients in a large, heavy kettle. Bring to a boil; simmer 3 to 3-1/2 hours.
Pour hot sauce into clean, sterilized pint jars. Process in a pressure canner at 10 lbs. pressure for 30 minutes.
YIELD: 14 pints