Canned Salsa

We have way too many tomatoes right now - here's the recipe I used to can some salsa. It's my first attempt at canning, and I think it turned out pretty well. I've already made two batches and still have tomatoes to spare - maybe I'll just can some plain tomatoes next.

15 large tomatoes
3 large onions, chopped
2 large green peppers, chopped
2 garlic cloves, minced
3-4 hot peppers, (take seeds out)
1/4 C. white vinegar
1/4 C. sugar
1-1/2 Tbsp salt
1 tsp oregano
2 tsp cumin

Scald tomatoes in boiling water. Remove skins. Chop in blender. Put all ingredients in large pan. Simmer until desired consistency.

Pour into prepared bottles. Process in pints 15-20 minutes. Yields 8 pints of salsa.