A good salsa recipe for canning is Ball's Zesty Salsa that calls for tomatoes, green bell peppers, onions, chili peppers and garlic. Another good recipe, Perfect Home-Canned Salsa, contains jalapeños, cilantro, cumin and paprika.
To can Zesty Salsa, sterilize jars and lids in hot, but not boiling water. Cook 5 cups of chopped and peeled tomatoes, 2 1/2 cup of chopped, seeded green or orange bell peppers, 2 1/2 cups of chopped onions, 1 1/4 cups of chopped, seeded chili peppers such jalapenos, and 2 minced garlic cloves in a saucepan. Stir in 3/4 cup of cider vinegar, 1 tablespoon of finely chopped cilantro, 1 1/2 teaspoons of salt and 1/2 teaspoon of hot pepper sauce into the mixture, and bring the salsa to a boil. Then reduce the heat to a gentle boil for 10 minutes.
Spoon the salsa into the prepared jars, and agitate the jars slightly to remove any air bubbles. Make sure to leave 1/2 inch of space between the salsa and the top of the jar. Place the lids on the jars, and process them in a canner for 15 minutes. Cool the jars completely for 24 hours before making sure the lids are sealed firmly on the tops.