Canning Red Salsa

I love fresh salsa but in the winter the produce is just not good. So I thought canning some red salsa would allow me to have that homemade salsa even in the winter.  Now if you have never canned before please read up on canning.  I am just a beginner and so do not want to give advice to may be misleading.  I read many web sights and blogs in order to understand the canning process.  Many of the ones I read they called for a cannier, but then I would read some that would say just a water bath will work also.  That is how I have done all my canning this summer, as I do not own a cannier.

Fresh Red Salsa:
8 meaty tomatoes, peeled and chopped
1 onion, diced
4 jalapenos, remove seeds and diced
bundle of cilantro
2 limes
1/4 cup white vinegar
1 tsp. salt

*  Here is a great way to peel the tomatoes and its so easy!! You can also use this tip on peaches and other soft skin fruits.

1.  Pick firm tomatoes    
2.  Make a hot water bath and an ice water bath.   Drop tomatoes into the hot water bath for 10 seconds, and then transfer into the ice water bath.  The Peel on the tomatoes will come right off.

       *  Now prepare the salsa, I put all solid ingredients into my food processor to get an even cut on everything.  Bring the salsa to a boil and then lower the heat for a low simmer.  Allow to simmer for 5 minutes. Once you have cooked it add the salt.

* Read the first blog on the peach salsa to know the process in canning this finished produce!!