Canned Salsa

from the USDA’s Complete Guide to Home Canning

5 lbs tomatoes
2 lbs chile peppers (or jalapeno peppers to taste)
1 lb onions
1 cup vinegar (5%)
3 tsp salt
½ tsp pepper

Yield: 6 to 8 pints

Procedure: Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face. You can roast and peel the chile peppers if you want. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes (or if you don’t mind skins and peels in your salsa, just chop the tomatoes) and combine chopped peppers, onions and remaining ingredients in a large saucepan. Heat to boil, and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Adjust lids and process.

Recommended process time for Salsa in a boiling-water canner
Style of Pack Jar Size Process Time at Altitudes of
0–1,000 ft 1,001–6,000 ft Above 6,000 ft
Hot Pints 15 min. 20 min. 25 min.