Step 1

Soak beans overnight, rinse well, and drain. Add to a 5 quart pot.

Step 2

Start by preparing your tomatoes.

Step 3

Put a large pot of water on to boil.

Step 4

Score your tomatoes with a paring knife.

Step 5

Place the tomatoes into the pot of boiling water in groups.

Step 6

Allow to boil about 30 seconds or until the skin starts to peel away.

Step 7

Remove and place into a bowl of cold water.

Step 8

Peel the skin off of the tomatoes.

Step 9

Remove cores.

Step 10

Slice into small pieces and add to your 5 quart pot.

Step 11

Next, dice up your bell peppers and onion. Add to pot.

Step 12

Now, put on some gloves and cover your cutting board with some parchment paper. Dice up your peppers and remove the seeds. If you want your salsa to be hot, leave more seeds in. Add to pot.

Step 13

Add remaining ingredients to the pot. Put the salsa on the stove and heat to simmer. Continue simmering for about 15 minutes. The longer you simmer, the chunkier your salsa will be.

Step 14

Place rack in the pressure canner.

Step 15

Add 3 inches of water to the canner.

Step 16

Fill jars about halfway with water.

Step 17

Bring water to a simmer over medium heat and continue simmering until you're ready to use the jars.

Step 18

When ready, remove jar from canner and dispose of hot liquid. Place jar on a toweled counter.

Step 19

Ladle hot salsa into prepared jars. Leaving a generous 1" of headspace.

Step 20

Remove any air bubbles by sliding a plastic spatula (don't use anything metallic) between food and the inside of the jar several times. Check headspace and adjust if necessary.

Step 21

Wipe rim and threads to remove any food. Center lid on jar. Tighten band finger tight and return to pressure canner.

Step 22

Once you have filled all of the jars, adjust water level in pressure canner to 3 inches and lock on lid. Leave weight off of lid.

Step 23

Over medium-high heat bring water to a boil. You'll know when the water is boiling because steam will come out of the vent in a steady stream. Vent canner for 10 minutes.

Step 24

Place weight on vent. If using a weighted-gauge pressure canner at or below 1,000 feet above sea level. Bring the canner to 10 pounds. 1,001 and higher, 15 pounds. After your gauge indicates it is at the appropriate pressure, begin counting the processing time. Regulate heat slowly and continuously without any drastic changes in heat.

Step 25

Process pints for 1 hour 15 minutes.

Step 26

Once processing time is complete, allow canner to naturally come down to 0 pressure. Once pressure reaches 0, remove weight and wait 2 minutes longer before removing the lid.

Step 27

Remove lid, and allow jars to sit in open canner for 10 minutes to regulate to the cooler room temperature. Carefully remove jars and place them on a towel lined counter. Leave them undisturbed for 12 hours before checking seals. Once good seals are found, label and store in a cool, dark place.