Canned Salsa  [ canned ]

Recipe from: "Niki"
Servings: 4 to 5 pints.

8 cups peeled, cored, chopped fresh tomatoes
1 to 2 cups seeded and chopped fresh jalapeno peppers; 
  use more or less to taste
2 cups chopped onion
8 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tablespoon salt
3/4 cup cider vinegar
1/4 cup fresh lime juice

Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot pint jars, leaving 1/4 inch headspace. Seal jars with two piece caps.  Process in a boiling water bath for 15 minutes.