Corn Salsa

3 c white vinegar
1 c sugar
1 T ground cumin
1 T salt
9 cups corn kernels (about 12 ears)
5 lbs. plum tomatoes, diced (I like to peel them, too)
1 poblano pepper, diced
1 sweet bell pepper, diced
1 large onion, diced
2 cloves garlic, minced or pressed
2 T fresh parsley, chopped
2 T cilantro, chopped

1. Combine vinegar, sugar, cumin, & salt in a large, nonreactive stockpot.
2. Boil mixture 5 minutes.
3. Stir in corn, tomatoes, poblano, sweet pepper, onion, & garlic.
4. Reduce to a simmer for 5 minutes to allow flavor to blend.
5. Stir in parsley & cilantro, bring to a boil briefly, then remove from heat.
   
   To Can (about 8 pints):
   Fill half-pint or pint jars leaving 1/2 inch headspace.
   Process 15 minutes in a boiling water bath.