8 c. whole tomatoes; diced
2 c. jalpenos; diced (to taste - more or less depending on the heat desired)
1 Tblsp. salt (taste as you add it -- may need more or less depending on your preference)
Clean and sterilize pint size jars, seals and bands. Keep jars hot until ready to use.
In a large mixing bowl combine tomatoes and jalapenos ( a little at a time.) Mix well as you add in the jalapenos. Add more for a richer heat flavor or less for a milder heat. Once this has been reached, gradually add in salt. Stir. Taste as you add the salt for your desired amount.
To the hot jars, add 1 tsp. lemon juice to bottom of each jar. Ladle tomato mixture into hot jars. Seal and tighten band to fingertip tight. Place in a water bath canner of luke warm water and bring to a rolling boil. Begin timer and process for 25 minutes. When processing is complete, remove jars and allow to cool completely. Listen for the "ping" sound as jars cool to let you know they have sealed properly.