Range Fire Salsa

Ingredients

• 1 tablespoon chile flakes hot
• 1.3 cups cider vinegar 
• 2 tablespoons garlic minced
• 1.5 teaspoons ground cumin 
• 3.5 ounces jalapeño chiles fresh ( 5)
• 0.3 cup juice of lemon 
• 3.8 pounds onions 
• 1.5 teaspoons pepper 
• 2 tablespoons salt 
• 7.3 pounds tomatoes ripe peeled (see notes)
• 2.3 pounds bell peppers green yellow ( and/or )
• 6 servings canning instructions 
• 6 servings canning instructions 

Equipment

• frying pan

Directions

1. Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.
2. Coarsely chop tomatoes; you should have 3 quarts, including juices. Stem, seed, and coarsely chop bell peppers; you should have 1 1/2 quarts. Peel and coarsely chop onions; you should have 1 1/2 quarts. Stem and mince jalapeos; you should have 3/4 cup.
3. In an 8- to 10-quart pan, combine tomatoes, bell peppers, onions, jalapeos, vinegar, lemon juice, garlic, salt, chile flakes, pepper, and cumin. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and stir often for 1 hour. Reduce heat to medium and stir often until thick and reduced by half, about 1 hour more.
4. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 15 minutes (see notes).