The key is to really drain the tomatoes well. Also, don’t cook the mixture any longer than necessary.
10# peeled seeded chopped DRAINED tomatoes*
1 1/4 # chopped onions
7/8# mixed chopped peppers—your choice on how many of what kind and how hot
4 cloves garlic, minced
Boil tomatoes, peppers, honey,salt, garlic. Add onions, return to boil. Add vinegar, return to boil. Pack boiling into sterile jars. At this point, I flip the jars over and let the heat of the salsa seal the jars (making sure when I put the lids on that the rims are spotless), but the safe way to do it is to boil in a hot water bath for 15 minutes. There’s enough acid in this recipe for the shortcut to work fine, plus the boiling further breaks down this rather delicate salsa.
*Save the drippings, called “tomato liquor”. Freeze in ice cube trays. very useful any time you need a touch of tomato flavor.