Start by washing the tomatoes thoroughly. Remove the skins by blanching them in boiling water for 30 seconds, then plunging them into ice water. This will make peeling easier.

Chop the peeled tomatoes into small pieces and measure out 10 cups. Set aside.

Finely chop the onions, green bell pepper, and jalapeño peppers. Make sure to wear gloves when handling jalapeños to avoid irritation.

Chop the cilantro and measure out the lime juice.

In a large pot, combine the chopped tomatoes, onions, green bell pepper, jalapeños, cilantro, lime juice, garlic, salt, cumin, black pepper, and sugar.

Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to medium and let it simmer for 20 minutes. This allows the flavors to meld and the salsa to thicken.

Taste the salsa and adjust seasoning if necessary. If you prefer a spicier salsa, add more jalapeños or a pinch of cayenne pepper.

While the salsa is simmering, prepare your canning jars by washing them in hot, soapy water and rinsing well. Place them in a hot water bath to keep them warm.

Once the salsa has cooked, use a ladle and funnel to fill each jar with salsa, leaving about ½ inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.

Place the canning lids on top of the jars and screw on the rings until they are fingertip-tight. Do not over-tighten as this can prevent proper sealing.

Process the jars in a boiling water bath for 15 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch.

After processing, carefully remove the jars using a jar lifter and place them on a clean towel or cooling rack. Allow them to cool completely before storing.