For this recipe, I don't use in a canner. Most will tell you that is dangerous to can that way. I heat the lids and jars and put the lids on tightly and wait to hear the dink indicating that they have sealed. My disclaimer here is that it is totally up to you whether you use a canner or not. My jars have always sealed just fine without it, but you be judge for your own.
Lastly, you never know how hot the hot peppers are going to be, so I actually take a bite of a small piece of the pepper after chopping. I bought four peppers, but only used two of them. If you like really hot salsa, you may want to add more, or less for a milder. It is entirely up to you.
Homemade Canned Salsa
12 cups tomatoes, peeled and chopped
6 green bell peppers, chopped
2 medium onions, chopped
3 T. minced garlic
1/4 cup sugar
3/4 cup white vinegar
3 T. canning salt
3-4 hot peppers
Put all ingredients into a large pot and bring to boil. Reduce heat and simmer for 1-2 hours, stirring often. When it reaches desired thickness, put into canning jars and seal.