Mix all ingredients and bring to a slow boil for 10 min.
Seal in jars and cook in hot water bath for 10 min
Makes 6 to 7 pints
You can make it and eat it fresh with out canning just keep in jars in refrigerator
You can also freeze it...But I do not know if it will come out watery.
It is a very nice thick stick to your chips salsa....Enjoy....We LOVE IT