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Export 6 ingredients for grocery delivery
Step 1
Wash, core, peel and deseed tomatoes. Cut the tomatoes in 4-6 sections, depending on the size of your tomato. Add the prepared tomatoes to a large stockpot.
Step 2
Wash and remove the stem and seeds of the chili peppers and jalapeno (if using). Finely chop the peppers and add them to the tomatoes.
Step 3
Add salt, pepper, oregano, and coriander to the stockpot and bring to a boil. Reduce heat and let simmer for 10 minutes, stirring occasionally.
Step 4
To hot sterilized pint canning jars, add 1 Tablespoon of lemon juice.
Step 5
Pour the hot mixture into each jar, leaving ½” headspace. Run a plastic knife down the sides of each jar to remove any air bubbles. Wipe the rim, apply a heated lid and ring.
Step 6
Add jars to a water bath canner and process for 40 minutes for pints. Be sure that the water is 2 inches above the tops of the jars and the processing time begins when the jars are at a soft and continuous boil.
Step 7
Remove jars from canner using a jar lifter and place on a thick towel. Let cool for at least 12 hours. Check to make sure each jar is sealed and label the jar. Place in a cool, dark area for storage.
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