Step 1

Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.

Step 2

Core, peel and chop tomatoes: To peel the tomatoes we are going to blanch them. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill with water (Ice Bath) place next to your stove. Working in batches drop the tomatoes into the boiling water, this will cause their skin to split. Using the slotted spoon remove the tomatoes from the boiling water and immediately put them in the ice bath. This will cause the tomatoes to stop cooking. Once you have completed this process with all your tomatoes their skin should easily be removed. Remove the cores of your tomatoes with a knife. Using your knife and cutting board chop your tomatoes and place them in a bowl.

Step 3

Seed and chop peppers: Next, Using your knife and cutting board remove the stems from your green peppers and your chili peppers. Remove the seeds from your peppers (If you don't mind heat, you can leave the seeds and veins in the chili peppers). Using your knife and cutting board or your Meuller Austria Onion Chopper Pro chop the peppers into small pieces and place into a bowl

Step 4

Chop onions, garlic, and cilantro: Using your knife and cutting board or your Meuller Austria Onion Chopper Pro chop the onions into small pieces and place into a bowl. Using your knife and cutting board finely chop your garlic cloves and your cilantro and place into a bowl.

Step 5

Prepare Water Bath Canner: Put your water bath canner on your stove. Add your canning rack into your water bath canner. Add your pint jars or half pint jars to the water bath canner. They will warm as you heat up the water. Add enough water to cover jars with at least 2-3 inches of water. Bring to a boil and allow the jars to boil for 10 minutes.

Step 6

Combine ingredients and cook: In the large stainless steel pot, combine all ingredients (tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce (optional)). Bring ingredients to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened (about 10 minutes)

Step 7

Packing Salsa into jars: Remove your jars from the water bath canner one at a time using your jar lifter. Dump water out of jar into your water bath canner. Ladle hot salsa into hot jars, leaving 1/2 inch headspace (use your headspace measurer to verify the correct amount)

Step 8

De-bubble Your Zesty Salsa: Using your de-bubbler make sure to remove all air bubbles. Adjust headspace, if necessary, by adding additional hot salsa.

Step 9

Sealing Jar: Wipe the rim of the jar to ensure good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the water bath canner.

Step 10

Repeat steps for Remaining Jars: Repeat steps 7-9 for the remaining salsa, until the jars are filled.

Step 11

Process Jars in Water Bath Canner: Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process both pint jars or half pint jars for 15 minutes. Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.

Step 12

Remove Jars and Cool: Lift your canning rack out of the water. Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow to cool. When moving your jars try not to tilt them to the side as this could effect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.

Step 13

Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.