Method

Make a shallow "X" into skin on bottom of tomatoes with a paring knife. Bring a large pot of water to a boil, place tomatoes in boiling water for 20 seconds, then remove into a bath of ice water. Let sit a few minutes then core and peel. Use 6 pint canning jars, with flats and rings. Boil the jars and rings in a large pot, submerged in water for 10 minutes to sterilize. Turn off heat and add flats. These need to stay submerged until ready for use. Cut tomatoes into wedges and pulse 5-6 times in a food processor. Pour into a 5-quart nonreactive stock pot. Cut onions into wedges, pulse 5-6 times in a food processor and pour into tomatoes. Seed peppers and remove membranes, as desired, then pulse 5-6 times in food processor, and add to tomato mixture. Cut excess cilantro stems to no longer than 2 inches past leaves, pulse 5-6 times in a food processor and add to tomato mixture. Add vinegar, salt and pepper, then cook over medium-high heat until boiling. Reduce heat and simmer 30 minutes, stirring often. Ladle into hot jars, being sure to wipe rims. Place on flats and rings, being careful not to close rings too tight. Place lidded jars into a hot water bath, using a large pot, to make sure they are submerged. Bring to a boil and process 10 minutes. Remove jars using jar tongs, onto a towel. Let cool. You will hear a pop when they seal. Make sure each jar seals, if not, unsealed jars need to be refrigerated and used within a week. Sealed jars are good stored for a year. Write the canning date on lids with a marker or grease pencil once they cool.

Notes: Do not put hot jars on cold counters. Always use a fresh dry towel laid out on counter for jars, while filling and when taking out of hot water bath. Jar tongs are the best investment you can make. They are about $5.00 at most big chain stores and can be found on clearance in the fall and winter.

Number of Servings: six pints

Submitted by: mjohnson9706 ( See all of mjohnson9706 Recipes )

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