Step 1

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.

Step 2

Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Step 3

Add the prepared tomatoes, onions, peppers, garlic, vinegar, and cilantro to a large saucepot. Stir to combine. Add up to 1 tablespoon of salt and hot sauce, if using.

Step 4

Bring the mixture to a boil over medium-high heat, than reduce the heat to a simmer (180˚F), and cook the salsa about 10 minutes.

Step 5

Spread a kitchen towel on the counter. Use your jar lifter to lift a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.

Step 6

Use your canning funnel and ladle to fill the jar with hot salsa, leaving 1/2-inch headspace.

Step 7

Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars. Leave a little space in between the jars.

Step 8

Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.

Step 9

Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling both half-pint and pint jars for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).

Step 10

When processing time is complete, turn off heat, and allow the canner to cool down and settle for about 5 minutes.

Step 11

Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.

Step 12

Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.

Step 13

After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.

Step 14

Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place for 12 to 18 months.

Step 15

Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields 12 half pints or 6 pints.