Basic Salsa for Canning

8-10 jalapeno peppers, chopped finely (I don't seed or pull out the spines. We like that kick.)
12 cups chopped tomatoes (I don't peel, but you could, if you prefer.)
2 cups chopped onions
2 cups chopped green peppers
6 cloves garlic
1 (5 ounce) can tomato paste
3/4 cup vinegar
1/2 cup chopped cilantro
2 teaspoons cumin
1 teaspoon salt

Combine all the ingredients in a large (heavy) pot, bring to a boil and simmer for 45 minutes.
Ladle into sterilized pint jars; seal.
Process in hot water bath for 20 minutes. (5-6 pints)