How to can Fresh Salsa

Every time I think of Salsa, I think of that Seinfeld episode..."Salsaaaaaa"

Here's my recipe for the salsa I made today -
It made 6 pints, and is pretty darn hot, you can adjust the heat by adding less hot sauce or jalapenos.

20 assorted tomatoes-Roma's, hillbillies, better boys -about 10 cups chopped, squeezed and drained)
6 jalapenos (about 1/2 cup chopped)
3 small green peppers (1 cup chopped
1 large medium hot yellow pepper (1/4 - 1/2 cup chopped)
1 cup chopped white onion
1/3 cup chopped parsley
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon pepper
10 shakes of Franks Red Hot

Peel the tomatoes by scoring the skin with a sharp knife, and submerging in boiling water for 30 seconds. Remove from boiling water and dip in bowl of cold water. Peel, cut in half, squeeze the majority of the seeds out and most of the juice. Save just the meaty tomato. Roughly chop.
Too much juice will leave salsa too watery.
Throw everything into a large pot and cook over medium high heat for 45 minutes, stirring occasionally.

***Ladle into HOT pint jars leaving 1/2 inch head space. Wipe rim clean, quickly & tightly screw on HOT lids & HOT rims. Jars should seal rather quickly...pop-pop-pop.

Any jars that do not seal, refrigerate and use within a week.

***To heat the jars, I place them in a clean sink, fill each one with HOT tap water, then fill the sink with HOT water. Put the jar rings in there also to heat up. Heat the Lids by filling a small saucepan with water, seperate the lids and put them in. Simmer until needed.