Canning Salsa

Ingredients:

• 10 cups chopped tomatoes (peeled first, see notes below. 
• 3 cups chopped red, yellow or orange peppers. (I combine the colors)
• 3 cups chopped Vidalia onion
• 2 cups chopped celery
• 3–4 jalapenos, chopped 
• 1/2 cilantro, chopped
• 2 Tbsp minced garlic 
• 6 teaspoons canning salt
• 1 cup white vinegar
• 1 (12 ounce) can tomato paste
• 1/4 C Monkfruit granulated Sugar Substitute
• 1 tsp bottled lime juice for each pint. 

Instructions:
Remove the skins from the tomatoes. 

1. Cut off the stem end, and lightly score 4 lines down tomatoes.  
2. Place in boiling water for 60 seconds. 
3. Remove the tomatoes from the water and place directly into a bowl if iced water to shock.  I use a Pot strainer to lower tomatoes into the boiling water. 

Make Salsa:

1. Place all of the ingredients in a large pot and simmer for 20-30 minutes. 
2. Place 1 tsp of lime juice in each jar. 
3. Load jars to 1/2” from top of jar. 
4. Wipe edge with clean paper towel. 

Process using a water bath. 

1. Bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches. 
2. Add the jars to the water bath and cover with a lid. Process for 30 minutes. 
3. Remove jar and place on a towel lined counter. 
4. Let the jars sit for 24 hours. 

Salsa should keep for up to 18 months before being opened. Enjoy!