Marva's Salsa

1⁄2 bushel tomatoes (4 gallons, pulled and cut up)
1⁄2 c. salt
3 cups vinegar (1/2 pt. vinegar)
10 green bell peppers (cut up small)
5 onions (cut up small)
3 c. shredded carrots (around 1 pound)
3/4 teaspoon minced garlic or 3 cloves garlic
15 jalapeno peppers (leave seeds in 5)
3 T. horseradish

Cook 2.5 hours-put in pints-hot water bath 10 minutes

To make smaller batch:

6.6 lb tomatoes 2 1⁄2 green peppers 1/8 c. salt
1 1⁄4 white onion 3⁄4 c. shredded carrots 1/8 c. vinegar
3⁄4 cloves garlic 1 jalapeno 3⁄4 T horseradish