Wash and dice 8 cups of tomatoes. If you are using a thicker skin tomato I would recommend removing the skin.
Chop 2 1/2 cups of onions.
Dice 1 1/2 cups of green peppers.
Chop 1/2 cup of jalapenos.
Mince 6 cloves of garlic.
Combine all ingredients into a large stockpot and low. You can also use a turkey roaster, which is like an extra-large crock-pot. (make sure roaster can get the salsa to a boil).
Add 1 teaspoon of cumin, 2 teaspoons of black pepper, 1/8 cup of canning salt, and 1/3 cup of vinegar.
Mix in 1(15oz) can of tomato sauce, and 1 (12oz) can of tomato paste.
Mix all ingredients together and boil for 20 mins.
Seal in jars and cook in a hot water bath for 20 mins.
Remove jars from the water bath and place them on a dishcloth to cool.
Before storing salsa make sure the lid has sealed.