Prepare a boiling water canner with 7 half pint jars and lids.

In a large saucepan combine the tomatoes, jalapenos, onions, vinegar, garlic, cilantro, oregano, salt, and cumin.

Bring the mixture to a boil over medium high heat, stirring constantly. Reduce heat and simmer, stirring frequently, for 10 minutes.

Ladle hot salsa into hot jars leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace. Wipe the rims, center lids on the jars, and screw the screwbands to fingertip tight.

Place the jars in a boiling water canner, making sure they are completely covered by the water. Bring to a boil and cover. Process for 15 minutes.

Remove the lid on the canner and allow the jars to sit for 5 minutes.

Remove the jars from the water and cool for 24 hours. Check the seals and then store for 1 year.