1. Prepare your canning jars. Wash pint jars, lids, and screw bands in warm, soapy water. Rinse them thoroughly and set lids and rings aside to air-dry.
2. Cover the canning jars in simmering water at 180 degrees Fahrenheit for 10 minutes and keep hot until ready to fill the jars.
3. Wash fresh, firm, ripe tomatoes under cool, running tap water. Core them, halve them with a sharp knife, and scrape off the seeds gently. Dice the halves into ¼ inch-cubes and pour into a clean, large saucepan.
4. Using a sharp knife, trim the tips and bottom ends of the onion. Peel the outer leathery skin, cut the onion into halves, and then dice into ¼ inch cubes. Add the onion to the diced tomatoes.
5. Wash jalapeno peppers under cool water. Remove stems and split them halfway to remove seed membranes and seeds. Cut into ¼ inch chunks and add to the the onions and tomatoes. Mix the three ingredients thoroughly.
6. Add chopped cilantro, lime juice, and pickling salt as well. Stir the mixture until well-blended.
7. Place the pot on a stovetop and bring the mixture to a full, rolling boil. Reduce the heat to a gentle simmer, uncover the pot, and cook your Pico-de-Gallo for 3 minutes. Remove from heat.
8. Ladle the hot salsa Fresca into hot canning jars with cooking liquid. Leave ½ inch of headspace.
9. Run a non-metallic utensil along the jar edges to release air pockets.
10. Wipe the rims with a damp paper towel.
11. Center canning lids over the jars, add screw bands, and fasten until fingertip tight.
12. Prepare your boiling water bath canner by filling it with boiling water and a jar rack.
13. Load the pint jars into your water bath canner with a jar lifter. Ensure the water is 1-2 inches above the top of the jar lids.
14. Wait until the water resumes a vigorous boil before covering the canner with a lid and setting a processing time of 15-25 minutes per your altitude:

Water Bath Canning Times for Pints or Half-Pints

• 0-1,000ft: 15 minutes
• 1,001-6,000ft: 20 minutes
• 6,000ft and up: 25 minutes

Post Processing

1. Once time lapses, turn off the heat and wait for 5 minutes.
2. Remove processed jars using a jar lifter and place them on a cushioned, heat-proof surface to cool for 12-24 hours.
3. Check the jar seals by looking out for concave-shaped lids. Jars with lids that pop up and down when pressed didn’t seal. Put them in a fridge and consume the contents within seven days.
4. Remove screw bands from sealed jars, then label them with the contents and date. Store the sealed pint or half-pint jars in a clean, cool, dark, dry place for up to 18 months.