Select Produce: Use fresh, firm tomatoes (e.g., Roma) and a mix of sweet, bell, and hot peppers for a colorful, flavorful salsa.

Wash Produce: Rinse all vegetables thoroughly under warm water.

Dice Onions: Peel and dice onions. Place in a stainless steel pan.

Prepare Peppers: Wear gloves for hot peppers. Remove stems and seeds (or retain seeds for extra spice). Dice peppers and add to the pan with onions.

Peel Tomatoes: Blanch tomatoes in boiling water for 1 minute, then transfer to an ice bath. Slip off the skins and dice. Add to the pan.

Inspect Jars: Check jars for cracks or chips. Wash in hot, soapy water, rinse well, and place in the water canner. Simmer until needed.

Warm Lids: Place lids in a saucepan of warm water on low heat to soften the adhesive.

Add Acid and Salt: Add lemon juice and pickling salt to the pan. Stir well to combine.

Cook Salsa: Heat the mixture over medium heat, stirring frequently. Bring to a boil, then reduce heat and simmer for 3 minutes.

Fill Jars: Use a jar lifter to remove jars from the canner. Place a funnel over each jar and ladle in salsa, leaving ¼ inch of headspace.

Remove Air Bubbles: Run a knife or bubble removal tool around the inside edges to release trapped air.

Clean Rims and Seal: Wipe rims with a damp paper towel. Place lids on jars and screw on rings until fingertip-tight.

Process in Canner: Place jars in the canner, ensuring they’re covered with at least 1 inch of boiling water. Cover and process for 15 minutes (adjust for altitude if necessary).

Cool Jars: Turn off heat, remove the lid, and let jars sit for 5 minutes. Remove jars with a jar lifter and place on a towel or cutting board. Cool undisturbed for 24 hours.

Check Seals: Press the center of each lid. If it doesn’t flex, the jar is sealed. Refrigerate unsealed jars and consume within 1–2 days.

Label and Store: Write the date on each lid and store jars in a cool, dark place for up to 1 year.