Ingredients:

20 tomatoes, chopped or 4 cans of chopped tomatoes, drained
6 onions, minced
5 ripe soft peaches, peeled, pitted and chopped
5 pears, cored peeled and chopped
1 green pepper, minced fine
1 red pepper, minced fine
4 c. sugar
2 T. canning salt
¼ c. pickling spices wrapped in cheesecloth bag tied tightly
8 – 1 pt. canning jars with lids

Directions:

Bring all ingredients to a boil in large kettle or stock pot. Reduce heat and simmer until amount in pot reduced to half. About 1 ½ hours. Stir occasionally during cooking. Remove spice bag. Spoon salsa into sterilized jars and close with lids and rings. Let cool and refrigerate. Keeps 2 weeks.