Place 8 empty (clean) pint size jars into the canner. Cover jars completley with cold water; cover. Heat jars on low heat until water almost starts to boil. Sterilize at least 5 minutes before using. I keep the jars in the hot water until ready to fill them.
Place lids in a saute pan and sterize them in hot water for at least 5 minutes. Keep these hot until ready to use.
Chop all veggies. Place all ingredients in a large pot. Cook on medium heat for 15-20 minutes; until veggies are soft and the peppers are dull green.
Remove 1 jar at a time from canner, empty the water. Place funnel on jar and fill jar with Salsa mixture. Leave about 1/2 inch air space. Using a damp paper towel; wipe the top of the rim clean. Place a lid on top and screw on ring. Place filled jar back into the canner. Repeat until all 8 jars are filled.
Make sure the water level is about 1 inch above the tops of the jars.
Cover; bring canner to a small rolling boil. Process in canner for 35 minutes.
After the processing is done, carefully remove jars from the water and place on a towel. The lids will pop as they seal.
After jars have cooled, check each lid to make sure that they have sealed. Refrigerate after opening.