1. Prepare canner, jars and lids. 2. In a large stainless saucepan combine all the ingredients. 3. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking. 4. Cook for 10 minutes. 5. At this point I puree half the batch (I use an immersion blender). 6. Ladle hot salsa into hot jars leaving 1/2 inch head space. 7. Wipe rims, center lids and screw on band to fingertip tight. 8. Place jars in canner, cover and bring canner to a boil. 9. Process for 15 minutes. 10. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. 11. Remove jars, cool, label and store. 12. I get 2 full and 1 half pint from this recipe. ---------------------------------------------------------------------------
Nutrition
Ingredients
