The Best Canning Salsa

1 . Stage

Gather all ingredients. Dotdash Meredith Food Studios

2 . Stage

Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes. Dotdash Meredith Food Studios

3 . Stage

Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.

4 . Stage

Remove from the heat and stir in cilantro.

5 . Stage

Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Dotdash Meredith Food Studios

6 . Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.

7 . Stage

Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar. Dotdash Meredith Food Studios

8 . Stage

Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes. Dotdash Meredith Food Studios

9 . Stage

Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area. Dotdash Meredith Food Studios