The Best Canning Salsa

Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes.

Mix cilantro into salsa.

Sterilize the jars and lids in boiling water for at least 5 minutes.

Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top.

Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.

Wipe the rims of the jars with a moist paper towel to remove any food residue.

Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water.

Bring to a boil and lower jars into the boiling water using a holder.

Leave a 2-inch space between the jars.

Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars.

Bring the water to a rolling boil, cover the pot, and process for 35 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.

Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Store in a cool, dark area.