Summers End salsa 5 lbs ripe tomatoes 2c chopped onions 1c chopped green pepper 1/2c chopped hot peppers 1tbsp salt 4garlic cloves minced 1c vinegar cider Prepare canning jars Peel, core and chop tomatoes Put all ingredients into big pot and boil, stirring often.Reduce heat and simmer for 10 minutes.Ladle into hot jars leaving 1/4" head space.Wipe rim with clean damp cloth Place lids and bands on firmly Process in boiling water for 15 minutes.Makes 4 pints