First you skin the tomatoes... and chop up the other ingredients (fresh basil, peppers [of sorts] and onions all from our garden]. The skinning of the tomatoes takes a fair bit of time, but hot water poured over them does the trick. Not all ingredients a part of our garden mile diet. This year, we had to purchase garlic, while we await our garlic grove to get gargantic.
Sterlize the jars and lids... Tip: Start hunting for your glass jars in the spring time from second-hand stores [to save $ and to 'resuse']. If you wait until canning season, they will most likely be gone. 
Three different types of salsa's this year... one with Tomatillos [green] and one super spicy, and the other ridiculously spicey. You'll have to ask Jason about most of the preserves as he spent most of the time in the kitchen 'cooking' away. 
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