Canning Fresh Chunky Salsa!

We love salsa and we are canning fresh chunky salsa for the pantry. The best is homemade salsa because you know what you're getting. This is an easy salsa to make and it tastes fantastic.

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Ingredients:
7 cups chopped tomatoes
2 cups coarsely chopped onions (I went with a little more)
1 cup coarsely chopped green bell pepper
3 cloves of garlic finely chopped
1 can (5.5oz) tomato paste
1 cup white vinegar
1/2 cup loosely packed finely chopped cilantro
1/2 tsp ground cumin

I also added 1/4 tsp of Citric Acid to each jar.

Make sure your jars and lids are clean. I keep mine in the canner in hot water while I get all the ingredients ready. I blanch my tomatoes and remove the skins but that is up to you.
Combine all ingredients into a large stainless steel stock pot. Bring to a boil over medium-high heat. Once it is boiling, reduce the heat to a simmer and simmer for about 30 minutes more or less to get the thickness you want. The more it simmers the thicker it gets.

Ladle hot salsa into hot jars leaving 1/2" head space (I went with 1-inch head space). Wipe rims of jars with a paper towel soaked in vinegar. Place lids and rings on jars and tighten fingers tight.

Place jars in the water bath canner using canning tongs bring water to a boil, and process for 20 minutes. Turn off the heat and let sit for 5 minutes before removing them from the canner.
Place on a soft towel on the counter and let cool for 10 to 12 hours. I remove the rings before placing them in the pantry.

Disclaimer: I'm not responsible if you fail to double-check the recipe(s) and do your research with the USDA and or the National Center For Home Food Preservation recommendations: https://nchfp.uga.edu/#gsc.tab=0 for healthy and safe canning and food preservation. I always double-check canning and preserving recipes I get from friends and off the internet to be safe. Not that I don't trust them but I have been know to make mistakes🤔

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