Remove water from large pot and add tomatoes, onion mix, cider, and salt. Bring to a boil, then reduce heat and simmer for 1–2 hours to reduce liquid. If desired, reduce the chunkiness by …
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Carefully remove the jars from the canner, and pour the water back in. Now use a canning funnel so you don’t get salsa all over the rims of your jars and fill the hot jars leaving a 1/2 inch headspace. Use a bubble popper or a thin knife to remove any air bubbles and top off the jar if necessary.
Process in a boiling water bath canner for 15 minutes (adjusting time for altitude). Turn off the canner, remove the lid, and let the jars sit in the canner for 5 minutes. Transfer the jars to a spot to cool and seal. Check seals after 12-24 hours. Do you have to cook salsa before canning? We highly recommend it!
(Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in). Add 3 tbsps lime juice to each jar. Pack the salsa into the jars. Wipe rims, and seal according to manufacturer's instructions. (Generally, boil lids and rings for 5 minutes).
Here is what you will need to have these gorgeous jars of summer sunshine sitting on your pantry shelves. 12 cups peeled, cored, and diced tomatoes (about 6 pounds) How many jars you end up with is dependent on what kind of salsa you prefer.