Chop the veggies and add the tomato sauce and white vinegar. Combine the dry ingredients and add, mixing thoroughly. Fill pint size canning jars to approximately 1/2 inch from the top. Add the lids and place in the canner. Fill with water to just cover the tops of the jars. Bring to a rolling boil and boil for 12 minutes. Remove the jars from the canner and set aside. As the jars cool, the lids will make a popping sound as they seal and will indent slightly. After the jars are cool, lightly press the middle of each lid. If it indents and pops back up, then it did not seal properly. I made three batches of salsa and only one of my jars didn’t seal. If a jar doesn’t seal, you should refrigerate it and use it first. One recipe makes 7 – 8 pint jars of salsa.
Please, please wear rubber gloves when chopping the hot peppers. If you don’t, you will be sorry. Your hands will be on fire for days! The preparation definitely goes much quicker with a second person to help with the chopping. Thanks, Cindy!