Salsa for Canning  [ canned ]

3 quarts tomatoes, peeled and chopped
3 large bell peppers, chopped
3 Jalapeno peppers, chopped
4 medium onions, chopped
1 large garlic bulb, chopped and minced
1 cup white vinegar
1 teaspoon whole oregano
3 tablespoons salt
1 tablespoon cayenne pepper (for hot), reduce the amount to make milder

Blend first three ingredients. Simmer until reduced to 2 quarts. Stir in remaining ingredients. Put 1 teaspoon vinegar in bottom of each jar.  Fill with salsa and process 30 minutes in a water bath.