Remove stems and seeds from dried peppers. Submerge them in warm water using a colander or a bowl to keep them underwater. Let them soak for 20 minutes, then chop into small pieces.

Peel and seed the tomatoes by blanching them in boiling water, then transferring to ice water. Cut and remove stems and seeds, retaining only the tomato flesh.

Peel and chop onions and bell peppers. Ensure vegetables are ripe and free from bruises. Finely chop the garlic cloves.

Combine tomatoes, onions, and bell peppers in a saucepan. Add brown sugar, cider vinegar, cumin, and coriander. Bring to a boil, then simmer for 25 minutes until vegetables soften.

Wash jars with hot, soapy water and inspect for any cracks. Place jars in the water canner and bring to a simmer. Simultaneously, soften lids by placing them in boiling water.

Drain the soaked peppers, reserving 3 tablespoons of soaking liquid. In a food processor, combine peppers, soaking liquid, garlic, and salt. Pulse until a paste forms.

Stir the pepper paste into the cooked tomato sauce. Bring to a boil and cook for 5 minutes, stirring regularly to blend the flavors.

Using a jar lifter, remove jars from the canner and place them on a cutting board. Fill each jar with the hot harissa mixture using a canning funnel, leaving ½ inch headspace. Remove air bubbles by running a knife around the edges.

Wipe jar rims with a damp paper towel. Place lids on jars and secure with rings, tightening until finger-tight.

Place filled jars back into the water bath canner, ensuring they are submerged by at least an inch of boiling water. Process for 10 minutes, adjusting for altitude if necessary.

Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars using a jar lifter and place them on a cutting board to cool completely for 24 hours.

After 24 hours, press the center of each lid. It should not move or pop back. Label jars with the date and store in a cool, dark place. Refrigerate any jars that haven’t sealed properly and consume within a few days.