If you want a recipe for canning salsa,here is a good one.
CHUNKY SALSA
14 cups tomatoes, peeled, seeded and coarsely chopped
3 cups chopped green peppers
1/3 cup chopped jalapeno peppers
2 cups chopped onions
1/2 cup chopped fresh cilantro
5 cloves garlic, minced
1/2 cup cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
Place chopped tomatoes in a large colander and let drain for 30 minutes. Place tomatoes in a large Dutch oven or kettle; bring to boiling. Reduce heat and simmer, uncovered, for 45 to 50 minutes, or until thickened, stirring frequently. Add peppers, onion, garlic, vinegar, sugar, salt, and pepper. Return mixture to boiling. Remove from heat. Ladle mixture into pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath for 35 minutes. To freeze salsa, set kettle in a large sink of ice to cool quickly. When cool, spoon into freezer containers or bags. Freeze up to 6 minhths. Yield: 5 - 6 pints.