10 500 ml mason jars with screw bands and new, unused sealing discs.
Non-metallic Bubble Remover
Magnetic Lid Lifter
21poundsplum (roma) tomatoescored and sliced in half lengthwise
10largejalapenos,seeds discarded, roughly chopped (may leave seeds in for spicy salsa)
3largewhite onions,peeled and chopped
2largegreen bell peppers,chopped
2largered bell peppers,chopped
2tablespoonsbottled lemon juice
1teaspoonground black pepper
Preheat oven to broil.
Wash tomatoes well. Remove core and half each tomato lengthwise. Place tomatoes cut side down onto a rimmed baking sheet. Pack the tomatoes tightly, but do not overlap. Broil until skin has charred and blackened. Remove from oven and allow to cool for 3-5 minutes. Use metal tongs to pull off the charred skins and discard. Transfer tomatoes to large soup pot. You will need to do these in batches until all tomatoes have been peeled.
Add all other ingredients to the pot and stir well to combine.
Cook the salsa mixture for 30 minutes over medium heat, stirring often.
While the salsa is cooking, wash the mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
Once the salsa is cooked, use a hand-held immersion blender to puree the salsa until smooth. Alternatively, you can puree in batches using a counter-top blender.
Remove the sterilized jars from the oven. Ladle the salsa into prepared mason jars using a funnel to prevent the mixture from touching the rim of the jars. Leave 1 inch head space.
Wipe down the rim of each jar with a damp paper towel to ensure none of the salsa has come in contact with the rim.
Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
Screw on the screw bands until firm - do not apply pressure! Just use your fingertips to tighten the screw bands.
Next, prepare your pressure canner according to the instructions for your particular brand, make, or model.
Using the jar lifter, place the jars into the canner and place the lid on securely.
Process for 20 minutes using a 10 pound (69 kPa) weighted gauge. Be sure to adjust pressure for your altitude if over 1000 feet. Time the processing from the time the canner has reached full pressure. Once done, turn off the heat and allow canner to de-compress naturally.
Carefully remove each jar from the canner using the jar lifter. Do not tilt the jars or try to wipe them dry. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet.
Recipe makes 10 500 ml jars. (1 pint jars)21 pounds of tomatoes is just less than half a bushel. Serving size is equal to 1/4 cup.