To change the number of serving: hover over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
Sterilize the pint-size jars, rings, and lids in the dishwasher on the sanitize cycle.
Add all the ingredients to a large kettle and stir to combine.
Cook on medium, stirring frequently until simmering and temperature reached 180 degrees.
Keep temperature above 180° for 30 minutes
Immediately fill the hot sterile jars with the cooked salsa, clean any spills off the rim of the jar, put the lid and ring on the jar and tighten.
Process in a water bath canner for 10 minutes
Remove jars from the boiling water with the jar lifter. Let cool and check to make sure they are sealed by pressing down in the center of the jar. If the lid pops down and back up it is not sealed and will need to be refrigerated and eaten.