Tomatillo Salsa (Canning)

This recipe is taken from the following web publication which contains other great recipes and tips for safely canning salsa.
Pacific Northwest Extension Publication, Salsa Recipes for Canning

5 cups chopped tomatillos (You can also use green tomatoes.  I grind mine in the blender)
1 1/2 cups seeded, chopped long green chilies
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin
3 Tbsp oregano leaves
1 Tbsp salt
1 tsp black pepper

Combine all ingredients in a large pot and bring to a boil over high heat, stirring frequently.  Reduce heat and simmer 20 minutes, stirring occasionally.  Ladle into hot pint jars, leaving 1/2 inch head room.  Clean rims and place on lids.  Process in a boiling water bath canner 15 minutes at 0-1000 feet altitude, and 20 minutes for 1001- 6000 feet altitude.  Above 6,000 feet process for 25 minutes.

Yields: 5 pints