Salsa

INGREDIENTS

7 cups diced, seeded, peeled and cored tomatoes (about 5 lb or 15 medium)

6 green onions, chopped

4 jalapeno peppers, diced

4 cloves garlic, minced

1/2 cup white vinegar (5% acidity)

2 Tbsp bottled lime juice

2 Tbsp minced cilantro

2 tsp salt

Combine ingredients. Bring to a boil and then reduce to a simmer to desired thickness.  

Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. 

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars and half pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Adapted from Ball Mason site