Garden Fresh Homemade Salsa Canned

Prepare your canner for a water bath canning session with 6-7 one pint jars. Fill your canner with enough water to cover the tops of your jars by 1-2 inches.

Boil jars and rings for 10 minutes.

Prepare ingredients. Use the freshest ingredients possible.

While jars are boiling/sanitizing, make salsa. Broil your jalapeños until blistered, about 5-8 minutes, this will give a smoky flavor to the salsa and flecks of color from the tiny bits of char.

Once charred, cut off stem ends.

Roughly chop 5 cups of tomatoes and put them in a blender. Then roughly chop 1 large onion and put it in the blender on top of the tomatoes. Put in desired number of jalapenos, 3-4. Add 1 1/2 cups of the cilantro, Add 1 tablespoon of lime juice, 2.5 teaspoons of salt, 4 teaspoons of cumin and 4 teaspoons of chili powder. Pulse the blender until combined and desired consistency is reached.

Pour salsa into a non-reactive stainless-steel pot and heat on low. Some cooking pots can leave a metalic taste.

Repeat Step 6: Roughly chop 5 cups of tomatoes and put them in a blender. Then roughly chop 1 large onion and put it in the blender on top of the tomatoes. Put in desired number of jalapenos, 3-4. Add 1 1/2 cups of the cilantro, Add 1 tablespoon of lime juice, 2.5 teaspoons of salt, 4 teaspoons of cumin and 4 teaspoons of chili powder. Pulse the blender until combined and desired consistency is reached. Combine all the salsa together and bring to a boil, then reduce heat and simmer for 10-15 minutes.

Pour hot salsa into hot jars leaving 1/2-inch headspace. remove air bubbles.

Wipe the rims of the jars and place lids and rims on.

Carefully lower jars into canner.

Place canner lid on. Process jars for 25 minutes plus any additional time for altitudes above 1000 feet sea level. When the 25 minutes is up turn off heat, carefully remove canner from heat source. Remove canner lid, careful of venting steam and let stand for 5 minutes. Remove jars using jar lifter and let them rest on a kitchen towel undisturbed for 12-24 hours. Check lids for proper seal. Remove jar bands and wipe jar tops. Label your jars with a date and its contents. Any jars that didn't seal, refrigerate and consume within a week. Store in a cool dry place for up to a year.

Enjoy!