Fresh Vegetable Salsa

I've made a few different types of salsa over the last couple of years... zesty salsa, zucchini salsa, and pineapple-peach salsa. All three have been pretty good, but I'm still looking for an even better recipe that we just love. So I figured I'd try a new one this time. I found one in my Ball Complete Book of Home Preserving. It tasted really good as I was filling the jars and its nice and thick... just how we love it! We'll see how it is after processing in a few weeks. I made this very mild because I've been having problems with spicy foods and my gall bladder. I made 3 pints and 5 half-pints from this recipe. The book says you should get 8 half-pints or 5 pints from this.

Fresh Vegetable Salsa

7 cups chopped, cored, peeled tomatoes
2 cups coarsely chopped onion
1 cup coarsely chopped bell pepper
8 jalapeno peppers, seeded and finely chopped (I left these out and just added some more bell pepper)
3 cloves garlic, finely chopped
1 can tomato paste
3/4 cup white vinegar
1/2 cup loosely packed, finely chopped cilantro
1/2 teaspoon ground cumin

In a large stainless steel saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring constantly.

Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.

Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Wipe rims, put lids and screw bands on jars, and place in canner filled with water. Make sure jars are completely covered by water. Bring to a boil and process half-pints and pints for 20 minutes. Then remove canner lid, wait 5 minutes, and remove jars to cool for 24 hours.