2 cups cubed cored peeled fresh pineapple (about half of a medium pineapple) or canned pineapple
(about 1 20-oz can)
1 cup golden raisins
1 cup lemon juice
1/2 cup lime juice
1/2 cup pineapple juice
1/2 cup chopped seeded Anaheim peppers (poblano, New Mexico chilies or hot banana peppers may be
used as a substitute)
2 Tbsp finely chopped green onion
2 Tbsp finely chopped cilantro
2 Tbsp packed brown sugar
Prepare boiling water canner. Heat jars in simmering
water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
Combine all ingredients in a large stainless steel
saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil
gently, stirring frequently, until slightly thickened, about 10 minutes.
Ladle hot salsa into hot jars, leaving ½ inch
headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to
fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 15 minutes, adjusting for altitude.
Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check
lids for seal, they should not flex when center is pressed.