This one is an award winning salsa!
Supplies You Will Need (You'll already have most of this if you've ever made jam or jelly):
Bubble Remover & Headspace Tool or other non-metallic spatula
Boiling water canner with rack
5 Pint (16 oz) Glass Preserving Jars with Lids and Bands
7 cups chopped cored peeled tomatoes (about 3 lb or 9 med)
2 cups coarsely chopped onion
1 cup coarsely chopped green bell pepper
8 jalapeņo peppers, seeded and finely chopped
3 cloves garlic, finely chopped
1 5.5-oz can tomato paste
3/4 cup white vinegar
1/2 cup loosely packed finely chopped cilantro
1/2 tsp ground cumin
First, read all the instructions, and get all your supplies together and measure all ingredients.
COMBINE all ingredients in a large saucepan. Heat to a boil over medium-high heat.
Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.
PREPARE boiling water canner (deep pot) in the meantime. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove any air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS (place and leave the jars) filled jars in a boiling water canner for 20 minutes, adjusting for altitude*.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
*Increase processing time 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.
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