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After preparing and chopping each fresh ingredient, combine the tomatoes, jalapenos, green bell peppers, onions, and garlic in a large stainless steel stock pot and bring to a boil.
Reduce heat and let simmer for 10 minutes, stirring occasionally to avoid scorching the salsa. Add the cilantro, salt, vinegar and lime juice and return to a simmer for 5 minutes.
Using a funnel, ladle hot salsa into prepared jars being sure to leave ½-inch of headspace. Remove any trapped air pockets and add additional salsa if necessary to maintain the ½-inch headspace.
Wipe each rim with a washcloth dipped in vinegar. Place the lid and ring on each jar and hand tighten.
Process in a hot water bath; 15 minutes for pints and 25 minutes for quarts. Be sure the water level fully covers the top of the jar.
Remember, processing time does NOT begin until the water is at a full rolling boiling. Adjust your processing time if you live in a higher altitude. The thinner the air, the longer the boil time.