Green Tomato Salsa

Ingredients

Instructions

1. 1Wash 6 pint jars (or 12 half-pint jars), bands, and new lids in hot soapy water and keep the jars hot until ready to fill.
2. 2Simmer the new lids in hot water per the manufacturer's instructions.
3. 3Wash the green tomatoes and cut out the stem core; since green tomato skins are firm and do not slip off easily, they do not need to be peeled for this salsa, but you may still use the blanch-and-ice-bath method (score an X, dip 30 to 60 seconds in boiling water, then into ice water, then slip off any loosened skin) if you prefer a smoother texture, then chop the tomatoes.
4. 4Combine the chopped green tomatoes, onion, pepper, the 1 cup bottled lemon or lime juice, garlic, cilantro, and salt in a large pot, keeping the onion and pepper at or below the amounts listed here.
5. 5Bring the mixture to a boil over medium-high heat, stirring often, then reduce the heat and simmer uncovered for 15 to 20 minutes until the green tomatoes soften and turn a duller color.
6. 6In addition to the bottled lemon or lime juice already in the salsa, add the required extra acid directly to each hot, empty jar before filling: 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per half-pint or pint jar.
7. 7Ladle the hot salsa into the jars, leaving 1/2 inch of headspace.
8. 8Remove air bubbles with a nonmetallic tool, wipe the rims clean, center the lids, and screw the bands on fingertip tight.
9. 9Process in a boiling-water canner, jars covered by 1 to 2 inches of water, timing from a full rolling boil: 20 minutes for half-pints and pints at 0-1,000 ft, adding 5 minutes at 1,001-3,000 ft, 10 minutes at 3,001-6,000 ft, 15 minutes at 6,001-8,000 ft, or 20 minutes above 8,000 ft.
10. 10Turn off the heat, wait 5 minutes, then move the jars with a jar lifter to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
11. 11Press each lid to confirm sealing, label with contents, acid added, and date, and refrigerate any jar that did not seal.
12. 12Store sealed jars in a cool, dark place up to about 1 year; refrigerate after opening and use within about a week.
13. 13Green tomatoes are still only borderline acidic, so the bottled lemon or lime juice is required exactly as stated, and onion and pepper must not exceed the amounts listed.