Ingredients
Scale
8 cups peeled, cored, chopped fresh heirloom tomatoes
2 cups seeded and chopped fresh peppers {I used green peppers and a few jalapenos}
2 cups chopped onion
8 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 tablespoon salt
3/4 cup apple cider vinegar
1/4 cup fresh lime juice {I used bottled}
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
- Drain well before filling.
- Combine all ingredients in a large heavy pot.
- Bring ingredients to a boil over medium high heat, then reduce heat and simmer for about 10 minutes {at this point my salsa was a tiny bit foamy on top.
- But once I turned off the heat, the foam dissolved}.
- Ladle hot salsa immediately into prepared jars, filling to within 1/4 inch of tops.
- Wipe jar rims and threads.
- Cover with two-piece lids and screw bands on.
- Place jars on elevated rack in canner.
- Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
- Cover; bring water to gentle boil. Process 15 min.
- Remove jars and place upright on towel to cool completely.
- After jars cool, check seals by pressing middles of lids with finger.
- If lids spring back, lids are not sealed and refrigeration is necessary}.
- Yields 5 pints.