Step 1

Bring a large pot of water to a boil over high heat. While water is boiling, core tomatoes and score bottom of tomato with an X with a paring knife.

Step 2

Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.

Step 3

Once the tomatoes have cooled enough, remove skins and seeds with membranes from tomatoes. Set aside to compost later.

Step 4

Dice the meaty part of the tomato. You should have 9-½ cups of diced tomatoes for this recipe.

Step 5

Add the onion, green peppers, garlic, jalapeno peppers, sugar (if using), cilantro, salt, and vinegar to a large stockpot with the tomatoes.

Step 6

Bring to a boil. Reduce heat and cook the vegetable mixture for 15 minutes.

Step 7

While salsa is cooking, sterilize the canning jars and lids by placing in boiling hot water for 1 to 2 minutes.

Step 8

Remove a jar from the hot water and hold with a towel. Place a canning funnel inside of the jar and scoop salsa into jar until salsa reaches the neck of the jar. Insert a canning spatula into the filled jar 3-4 times to help release any air bubbles.

Step 9

Wipe the rim of the jar with a towel and place sterilized lid on jar and screw on cap tightly. Repeat with remaining salsa and canning jars.

Step 10

Place jars of salsa in a water bath canner filled with water until it just covers the top of the jars and bring it to a boil. Boil for 15 minutes. Remove from heat.

Step 11

Lift rack in canner and set the rack handles on the edge, allowing the jars to cool gradually, about 15 minutes.

Step 12

Carefully remove jars from the canner and place on a counter lined with kitchen towel.

Step 13

Jars will pop and seal as they cool down. If once the jar has cooled, the seal pops back up, then the salsa must be placed in the fridge and used within 2 weeks or reprocessed.