Instructions

To peel tomatoes:

1. Cut a small slit in the skin of each tomato.
2. Drop tomatoes (in batches) into a pot of boiling water for 1-2 minutes. Remove each with slotted spoon when you see the skin starting to lift where you have made your slit.
3. Immerse the tomatoes in cold water until cool enough to handle.
4. Remove peels.

Preparing the salsa:

1. Combine all ingredients in a large pot.
2. Bring to a boil.
3. Reduce heat, and simmer for 30 minutes, stirring occasionally.
4. At this point, you can cool the salsa and pack into freezer containers. Salsa should keep for a few weeks in the fridge as well.

Or, to can your salsa:

1. Using a boiling water canner, fill half-full with water and bring to a boil. Keep water hot while salsa is cooking. Canning jars and lids can be sterilized in the canner prior to using, or using your dishwasher.
2. When salsa is ready, fill warm jars to 1/2 inch from the top.
3. Wipe rims of jars with a clean, damp paper towel, place on lids, and tighten.
4. Place filled jars on rack in canner, and add enough boiling water to cover jars by at least one inch.
5. Cover and bring water back to a full boil.
6. Once the water is boiling begin timing.
7. The salsa should be processed for 20 minutes.
8. Remove jars with a jar lifter and let cool on the counter (I usually put mine on a towel).
9. As the jars cool (usually over several hours), you will hear the lids "pop" as each seals.
10. To check for seals, the lids should have popped down in the centre, and will not move when pressed.
11. If any of your jars do not seal, you can put them in the fridge and use over the next couple of weeks.
12. Jars should be labeled and dated, and kept in a cool, dark place.
13. Typically, your home-canned goods should be eaten within a year.