Simmer all vegetables on top of stove for 30 minutes.
Meanwhile in a water bath canner bring enough water to a rolling boil to cover jars with 4 inches of water above lid.
Ladle hot salsa into clean jars, leaving 1/4 inch head space. Wipe rim of jars with a clean paper towel. Adjust lids. Lower jars into boiling water, when water returns to a boil begin timing 15 minutes.
After 15 minutes, remove jars from canner using canning jar lifter. Place in a draft free area to cool.