Canning jars, utensil set & basket can be found in most supermarkets, hardware stores or online.
Instead of heating the house with a 21 qt canner I use the green Ball basket & a 12 qt stockpot & the 8 qt for cooking the jam, preserves, salsa, etc. Much easier to store & more practical.
Prepare boiling water canner. Heat jars & lids in simmering water until ready to use. Do not boil & set bands aside.
Combine all ingredients in a large pot. I use a med sized stockpot. It looks so pretty & colorful!
Heat to a boil. Reduce heat & simmer for 15 mins.
Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band & adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 15 mins. Remove from heat & leave jars in the water for 5 more minutes.
Remove jars & cool. Check lids for seal after 24 hrs. Lid should not flex up & down when center is processed. Always have extra jars because u might end up w/ more than u anticipate. had total 6 jars
- Canning Jars either 2 pint or 4 half pint
- 3.0c or 2 1/2 lbs Roma tomatoes, cored, peeled & diced
- 3.0 Green Onions, sliced
- 1.0 Jalapeno pepper, diced
- 2.0 cloves garlic, minced
- 0.0c Vinegar
- 1.0Tbsp Lime juice, bottled
- 2.0 drops Hot Pepper Sauce
- 1.0Tbsp minced Cilantro
- 1.0tsp salt
- water bath canner or large stockpot
- canning basket
- jar lifters
- headspace tool to remove bubbles