Ingredients

7 cups chopped cored peeled tomatoes
2 cups chopped peeled cucumbers
2 cups chopped sweet banana peppers
1 cup chopped green onions
1/2 cup chopped peeled roasted Anaheim pepper
1/2 cup chopped seeded jalapeno peppers
1/2 cup cider vinegar
1/4 cup loosely packed finely chopped cilantro
1 TBLS finely chopped fresh marjoram or oregano
1 tsp salt
2 TBLS lime juice

Instructions

Sunshine in a Jar
Fiesta Salsa


1. Prepare (water bath) canner, jars and lids.

2. In a large stainless steel saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

3. Ladle hot salsa into hot jars, leaving 1/2" headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water. Cover with canner lid. Bring to a boil and process both 8-oz. and pint jars for 15 minutes. Turn off heat. Remove canner lid. Wait 5 minutes, then remove jars. Cool and store.

When canning, make sure every jar is sealed completely before storing. You can tell by the indentation in the center of the lid. You'll hear a popping sound when you put the jars on the counter to cool. That's a great sound after all your hard work! Reprocess if not fully sealed. Also, remove screw lids and wipe jars before storing. The screw lids will rust if you store them on the jars

jan's canning