salsa for canning

When wanting to can some salsa, I cut this recipe significantly keeping the ratios.

• 7 cups peeled, cored, chopped paste tomatoes
• 1 cup seeded, chopped anaheim peppers
• 1 1/4 cup chopped onion
• 2-5 chopped and seeded jalapenos, to spice level taste
• 2 cloves garlic, chopped
• 1/2 cup lemon juice
• 1 tsp salt
• 1 tsp pepper
• 1 tsp ground cumin, oregano, cilantro (optional)

Combine all except spices and bring to a boil stirring constantly; lower heat and simmer 10 minutes.  Add spices and simmer another 20 minutes, stirring occasionally.  Put in hot jars, prepare, water bath can for 15 minutes for pints.