Prep your jars. Wash jars in hot, soapy water and rinse well. Place them in your canner (or a large pot with a rack) and cover with water. Bring to a simmer and keep jars hot until ready to fill.
Prepare lids and bands. Wash lids and bands in warm soapy water. Lids no longer need boiling water before use. Just keep them clean and at room temperature until needed.
Combine ingredients. In a large stainless steal pot, stir together all ingredients.
Cook the salsa. Bring mixture to boil over medium-high heat, stirring often. Once boiling, reduce heat and simmer for 10 minutes. Remove the pot from heat.
Fill jars. Working with one jar at a time, remove it from the hot water and place it on a towel covered surface to prevent cracking. Ladle hot salsa into the jar, leaving 1/2 inch headspace. Slide a non-metal utensil around the inside to remove air bubbles, the recheck headspace.
Clean rims & apply lids. Wipe rims with a clean cloth dipped in vinegar. Place lid on the jar, then screw on the band until fingertip tight. Don't overtighten.
Process in boiling water bath. Place jars back into the canner, ensuring they are covered with at least 1 inch of water. Bring to a rolling boil and process for 15 minutes.
Cool. Turn off heat, remove the canner lid, and let jars rest in the water for 5 minutes. Using a jar lifter, transfer jars to a towel lined counter. Let them cool undisturbed for 24 hours.
Check the seals. Press the center of each lid. It should be firm and not move. Any unsealed jars should be refrigerated and eaten within 1 to 2 weeks.
