DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Assemble and measure ingredients.
NEXT, TIME TO COOK!
Combine all ingredients except the cilantro in a large stainless-steel saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until slightly thickened, about 10 minutes. Turn off heat and stir in the cilantro.
NEXT, LET'S CAN IT!
Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.