Canned Salsa

12 cup  peeled chopped tomatoes
2 cups chopped celery
2 cups chopped onion
2 cups green pepper
2 cups red pepper
2 jalepenos seeded and minced

1/4 cup pickling salt

put tomatoes,onions,celery into a roaster sprinkle with salt and let stand covered for 12 hours.

drain and put in stock pot with
2 cans tomato paste
2 tsp cumin
2 tsp corriander
2 tsp dry mustard
2 tsp mustard seed
3/4 cup sugar
2 3/4 cup white vinegar
1/4 cup rice wine vinegar
add red,green and jalepeno peppers
cook for 1 hour stirring often.
bring to a soft boil for 5 minutes and pour into sterilized jars and seal