Zesty Salsa

10 cups chopped, cored, peeled tomatoes (I don't peel mine. I'm a rebel. It turns out great for us)
5 cups chopped, seeded bell peppers
5 cups chopped onion
2 1/2 cups chopped, seeded jalapenos (or any other spicy pepper you like)
1 1/4 cup cider vinegar
3 cloves garlic, finely chopped 
2 TBS finely chopped cilantro 
1 TBS salt
6 pint jars with lids and bands

-Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
-Combine tomatoes, green peppers, onions, jalapenos, vinegar, garlic, cilantro, and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
-Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace by adding more salsa, if needed. Wipe rim, center on lid and apply band until it is finger tight.
-Process pint jars in a boiling water bath canner for 20 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.