SALSA (for canning or freezing)

Eric tasted this salsa at a school party - he liked it SO much he asked his friend to ask his mom for the recipe! We will definitely be trying it out this summer!
from the kitchen of Shannon..................
I made this on September 24th 2009 - FROM THIS RECIPE I canned 32 pints and probably kept 2-3 pints out that we ate- YOU WILL GET MORE IF YOU DON'T LIKE IT SO THICK AND ADD MORE WATER......-
IT IS SOOOOO YUMMY - I WILL PROBABLY NEVER MAKE MY OLD RECIPE AGAIN!!!
I am going to type in all CAPS AND BOLD to the right of each line what I did....

12 cups chopped tomatoes, skinned
10 cups chopped onions (I JUST USED 10 LARGE ONIONS RATHER THAN MEASURE THEM - I BLENDED THESE IN THE BLENDER-I WAS GIVEN PURPLE ONIONS- SO THAT'S WHAT I USED)
2 bunches cilantro
8 cups chopped green peppers(I DID CHOP AND MEASURE THESE-LEFT IN ALL SEEDS)
16 oz. diced green chiles(3 small cans or 2 large)(I HAD 3 SMALL CANS)
16 oz. diced jalapenos(3 small cans or 2 large)(I USED 2 LARGE FRESH JALAPENOS-AND LEFT IN ALL OF THE SEEDS-COULD POSSIBLY ADD ONE MORE???-)
10 cloves garlic, minced(I USED THE GARLIC IN A JAR)
1 cup vinegar
1/2 cup sugar
1/2 cup salt
2 tsp. pepper
2 tsp. onion powder
2 TBSP. cumin
1 gallon can tomato paste (111 oz. can)(BOUGHT THIS AT COSTCO $3.95)
1 gallon water
*add more water, if needed, to get right consistency.(I ADDED ABOUT 5 ADDITIONAL CUPS AFTER THE GALLON - I KEPT IT PRETTY THICK, I LIKE IT REAL THICK)Mix together and pour into pint bottles.
Pressure at 6 lbs. for 20 minutes.(WE PRESSURED AT 10LBS.)
or
Water bath pints 30 minutes/ Quarts for 40 minutes.
You can also freeze the salsa, it tastes great!