I have to boast here.

I grew all my tomatoes, onion, garlic, and peppers for this batch. This year I grew mammoth jalapeño, habanero, ghost pepper, and hot burrito. Pics only show shim of the harvest. Used a standard recipe I got on Google, pasted below. Fresh tomatoes were cut with a X on the bottom and boiled for 60 seconds and their skins slipped off. I later dehydrated the skins for tomato powder. Hand slapped chopper chops everything up and boiled then water bath canned. Ended up with 22 pints of the best batch I’ve made yet. Damn it feel good to be a gangster.

https://bramblewinecottage.com/canning-salsa-recipe/