1. Wash and sterilize your canning jars and lids and keep them hot until they are ready to use.
2. In a large pot, add all of your prepared salsa ingredients.
3. Bring the mixture to a boil using high heat and keep stirring until the sugar is dissolved.
4. Reduce the heat and allow the mixture to simmer for 5 minutes.
5. Use a canning funnel or ladle to transfer the hot salsa into the hot, sterilized canning jars, leaving 1/2-inch head space.
6. Use a damp kitchen cloth or a paper towel to wipe the jar rims.
7. Place the canning lids on and screw on the metal bands until fingertip tight.
8. Use canning tongs to transfer the sealed jars into a prepared boiling water canner, and cover the jars with at least 1-2 inches of boiling water. The processing time will depend on your elevation:

Processing Time Per Elevation

• 0 – 1,000ft: 10 minutes
• 1,001 – 6,000ft: 15 minutes
• 6,000ft and up: 20 minutes

Post Processing

1. Once the jars are finished processing, turn off the heat and allow the canner to cool. Remove the lid from the canner and transfer the jars from the canner using a jar lifter.
2. Set the jars on a cushioned surface in a draft-free area to cool for 12-24 hours.
3. Remove the screw bands from the jars and inspect the seals. Sealed jars should have stationary lids that don’t flex when you press on them with your finger.
4. Refrigerate and use any unsealed jars within 3-4 days. For properly sealed jars, label the contents with the date and store the jars in a cool, dry, dark place.