Canning Salsa

We go through a lot of salsa in my house, so to save money this winter I wanted to can as much salsa as possible from fresh tomatoes. My goal was to do 15 jars, however I only managed to do 7, which really isn't that bad. Here's the recipe I used:

 15 lbs of tomatoes
4 jalepenos, seeded and finely diced
2 red onions, finely diced
2 bell peppers, finely diced
10 cloves of garlic, diced
two bunches of cilantro, chopped, most stems removed
1 cup lemon juice
3 TBS red pepper flake
1 TBS salt

Remove the skins and seeds from the tomatoes and chop. Set aside.

 In a large bowl, combine the remaining ingredients and set aside for 1/2 hour. This gives the lemon juice time to soften the onions.

Combine the tomatoes and the remaining ingredients and mix well. Ladle salsa into sterilized canning jars, place on the lids, and process in a hot water bath for 20 minutes. Remove the jars and set on the counter to cool. In 6 hours, check the lids for a seal. Store in a cool, dark place.