Wash jars in hot soapy water and rinse thoroughly. Sterilize jars in water bath canner for 10 minutes. Let jars sit in hot water until ready for use.
Cook down tomatoes for about 1 hour. Add the onion, peppers and spices and continue to cook down for another 30 minutes, or until desired thickness is obtained. Add parsley and oregano and cook for another 10 minutes.
Ladle hot salsa into hot jars. Process 20 minutes in water bath. Let rest in hot water 5 minutes. Remove from canner. Cool jars on counter for twenty four hours. Test lids. If lids flex up and down, the jar has not sealed and should be stored in the refrigerator. Store jars that have sealed in a cool, dark place for up to one year.
Quantities are not crucial in this recipe, except the lime juice, if canning in a water bath. Depending on your desired thickness of the salsa, the yield could be more, or less. I cooked mine for about 1 hour.Makes approximately 4 pints.Follow safe canning practices, if using water bath canning pot.pH levels should be below 3.5, for canning.Be sure to test lids for seal after thorough cooling. When lids are pushed in the middle, they should not flex up and down. If they do, jar is not sealed. Store in refrigerator.