Rockin Salsa

Rockin Salsa 1 red onion,chopped 1 white onion,chopped 1 yellow onion, chopped 6 pounds fresh tomatoes, peeled and chopped 2 banana peppers,chopped 3 green bell peppers, chopped 3 (6 ounce) cans tomato paste 1/2 cup white vinegar 2 tablespoons garlic powder 1 1/2 tablespoons salt 1 tablespoon cayenne pepper 1 1/2 teaspoons ground cumin 1/4 cup brown sugar 1/4 cup white sugar 8 pint canning Jars with lids and rings Combine onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot network. Until Simmer thick, About 3 hours.Sterilize the jars and lids in boiling water for 5 minutes at Least. Pack the sauce into the hot, sterilized jars, filling the jars to 1/4 inch Within of the top. Run a thin knife or a spatula around the insides of the jars filled after They Have Been to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. With top lids, and screw on rings.Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then a lower Carefully into the pot the jars using a holder. Leave a 2 inch space Between the jars. Pour in more boiling water if the water level Necessary Until At Least is 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.Remove the jars from the stockpot and place onto a cloth-covered or wood surface, Several inches apart, cool to until. Once cool, press the top of each lid with a finger, Ensuring That the seal is tight