Homemade Canned Tomato Salsa.

Ingredients

To ensure safety and proper preservation, follow these specific measurement proportions:

10 lbs Roma or slicing tomatoes (peeled, cored, and chopped; yields about 16 cups)
2 cups white onions, finely diced (about 2 medium onions)
1 cup green bell pepper, finely diced
1 cup jalapeño peppers, seeded and finely chopped (adjust quantity for heat preference)
6 cloves garlic, minced
1 cup white vinegar (5% acidity) or bottled lemon/lime juice
¼ cup fresh cilantro, finely chopped
4 teaspoons canning or pickling salt
2 teaspoons ground cumin
1 teaspoon black pepper

Fill a large boiling-water canner halfway with water and bring it to a simmer.
Wash 4 to 5 pint jars and screw bands in hot, soapy water, then rinse well. Keep jars hot in simmering water until ready to fill to prevent thermal shock. Prepare new flat lids according to the manufacturer’s directions.

Blanching Method: Dip washed tomatoes into boiling water for 30 to 60 seconds until skins split, then immediately submerge them in ice water.
Slip off the skins, core the tomatoes, gently squeeze out excess liquid, and chop them into uniform ½-inch pieces.

Safety Note: Always wear kitchen gloves when handling hot chili peppers, and avoid touching your face.

Combine the chopped tomatoes, diced onions, bell peppers, jalapeños, minced garlic, vinegar (or bottled citrus juice), cilantro, salt, cumin, and black pepper in a large, heavy-bottomed stockpot.
Stir thoroughly and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low and let the mixture simmer uncovered for 15 minutes, stirring occasionally to prevent scorching.

Ladle the hot salsa into the hot, sterilized pint jars, leaving a ½-inch headspace at the top.
Run a non-metallic bubble freer or spatula down the inside of each jar to release any trapped air pockets. Re-measure headspace and add more salsa if necessary.
Wipe the jar rims thoroughly with a clean, damp paper towel to remove any food residue. Center the flat metal lid on the rim and twist on the screw band until fingertip-tight.

Place the filled jars into the canning rack inside your boiling-water canner, ensuring the water level covers the tops of the jars by at least 1 to 2 inches.
Put the lid on the canner, bring the water to a rolling boil, and process for 15 minutes (adjust time upward if you live at an altitude above 1,000 feet).
Turn off the heat, remove the canner lid, and let the jars rest undisturbed in the hot water for 5 minutes.
Using jar lifters, carefully lift the jars straight up and set them upright on a dry towel, leaving space between each jar.

Let the jars cool naturally at room temperature, undisturbed, for 12 to 24 hours.
Check the seals by pressing the center of each lid; if it does not flex up or down, the jar is securely sealed.
Remove the screw bands, wipe the jars clean, label with the date, and store in a cool, dark place. Properly canned salsa keeps safely for 12 to 18 months.

Estimated nutrition values per 2-tablespoon serving: