Fill a hot water canner about 2/3 rds full with water and bring it to a boil. 

Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Make sure you are starting with peeled tomatoes. If you don’t know how to peel tomatoes for canning, pop on over to my How to Peel Tomatoes tutorial real quick. It will make the whole salsa making process go more smoothly.

Combine all ingredients in a large heavy pot. Bring ingredients to a boil over medium high heat. Reduce heat and simmer for about 10 -15 minutes, stirring occasionally to prevent scorching and to let the salsa thicken and cook down a bit. 

When the salsa is ready, ladle immediately into prepared jars, filling to within 1/2 inch of tops. Remove any air bubbles. 

Canning Your Salsa

Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.

If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps. 

Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by  2 inches. Add boiling water, if necessary.}

Cover; bring water to a boil. Process 20 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours. 

After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}. 

For Weck jars, check to make sure your seal is pointing downwards. 

Remove rings or clamps and store jars in a cool dark place. 

Yields about {6} pints or about {11} #746 Weck jars