You make your own salsa and would like to can it how do you that doesnt spoil?

Canning salsa is a great way to preserve your fresh tomatoes and other vegetables. It's also a fun and easy project that you can do with friends or family.

Ingredients:

* 10 pounds ripe tomatoes, peeled, seeded, and chopped

* 6 medium yellow onions, chopped

* 2 medium green onions chopped

* 2 cups chopped cilantro

* 6 tablespoons lime juice

* 1/4 cup white vinegar

* 2 tablespoons salt

* 1 teaspoon ground cumin

* 1 teaspoon chili powder

* 1/2 teaspoon garlic powder

* 1/2 teaspoon onion powder

* 1/4 teaspoon black pepper

Instructions:

1. In a large saucepan or stockpot, combine the tomatoes, onions, lime juice, vinegar, salt, cumin, chili powder, garlic powder, onion powder, and black pepper.

2. Bring the mixture to a boil over medium heat, stirring occasionally.

3. Reduce heat to low and simmer for 1 hour, or until the tomatoes are softened and the flavors have melded.

4. Add the cilantro. Stir until combined.

5. Remove the saucepan from heat and let cool for 5 minutes.

6. Ladle the salsa into sterilized canning jars, leaving 1 inch of headspace.

7. Wipe the rims of the jars with a clean damp cloth.

8. Seal the jars with canning lids and rings.

9. Process the jars in a boiling water bath for 20 minutes (adjust for altitude).

10. Let the jars cool completely before storing in a cool, dark place.

Tips for Canning Salsa:

* Use ripe, firm tomatoes for the best flavor.

* If you don't have time to peel the tomatoes, you can also use crushed tomatoes.

* Be sure to sterilize the canning jars and lids before using.

* Process the jars in a boiling water bath for the recommended amount of time. This will help to prevent spoilage.

* Let the jars cool completely before storing in a cool, dark place.

Salsa will keep for up to 1 year in a cool, dark place.