Belle Adorn Salsa

In a large, heavy-bottomed pot or Dutch oven, combine the chopped tomatoes, onions, tomato paste, green bell peppers, red bell peppers, vinegar, banana peppers, sugar, garlic, pickling salt, and black pepper. (5 minutes)

Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking. (10 minutes)

Once boiling, reduce the heat to low and simmer gently, uncovered, for approximately 1 1/2 hours, or until the salsa has thickened slightly and the flavors have melded together. Stir occasionally to prevent scorching. (90 minutes)

While the salsa is simmering, prepare your canning jars. Ensure they are sterilized and kept hot until ready to fill.

Carefully ladle the hot salsa into the sterilized jars, leaving 1/4-inch headspace at the top of each jar. (20 minutes)

Remove any air bubbles by running a clean, non-metallic spatula or knife down the inside of each jar. Wipe the jar rims clean with a damp cloth.

Center the lids on the jars and screw on the rings until fingertip tight.

Place a canning rack in the bottom of a large stockpot. Fill the pot with enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil.

Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are not touching each other. (10 minutes)

Once all jars are in the pot, ensure the water level is at least 1 inch above the tops of the jars. Cover the pot and process for 35 minutes, maintaining a gentle rolling boil.

After 35 minutes, turn off the heat and carefully remove the jars from the pot using the jar lifter. Place them on a towel-lined surface, several inches apart, to cool completely.

As the jars cool, you should hear a popping sound as the lids seal. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid does not flex, it is properly sealed. (1 minutes)

Store sealed jars in a cool, dark place for up to one year. Any unsealed jars should be refrigerated and used within a week.