Canned Salsa

Directions

1. 1
   Wash, peel, core and chop tomatoes.
2. 2
   Combine all ingredients in a 6 to 8 quart pot.
3. 3
   Bring to a boil.
4. 4
   Reduce heat; boil gently, uncovered, 30 minutes, stirring occasionally.
5. 5
   Spoon into hot sterilized jars; leaving 1/2-inch headspace at top.
6. 6
   Wipe jar tops and threads clean.
7. 7
   Place hot lids on jars and adjust bands. Completely submerge in a water bath canner for 15 minutes.
8. 8
   Makes 5 to 6 pint jars of salsa.