Ingredients
- 14 cups fresh tomatoes (8-10 pounds of tomatoes)
- 3 cups onions (about 3 large)
- 1/2 cup hot peppers, seeds removed, diced
- 1 cup mild chiles, seeds removed, diced
- 2 tablespoons chopped garlic
- 2 cups lemon juice
- 1 tablespoon sea salt (NOT IODIZED!)
- 1 tablespoon sugar
- 1 teaspoon pepper
- 12 oz tomato paste (optional; for thickening)
Steps
- Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
- Wash the lids and rings in hot soapy water.
- Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat when water comes to a boil.
- Chop tomatoes, onions, and peppers into a quarter-inch dice by hand or in a food processor.
- Combine all ingredients in a large stock pot. Bring to a boil, reduce heat, and simmer salsa for 30 minutes, stirring occasionally.
- Ladle hot salsa into half-pint or pint jars, leaving 1/2" head space. A canning funnel makes this easy.
- Wipe jar rims to remove any salsa that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on finger tight, firmly, but don't crank the rings on.
- Use a jar lifter to gently submerge jars into boiling water in canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and set the timer.
- Process for 15 minutes
- Allow jars to cool overnight.
- Check for seal: the lids should feel solid and slightly indented. If they flex, they are not shelf stable and should be refrigerated and used first.
- Wash jars, remove rings, and store in a cool, dry place for up to a year.