Cranberry Salsa (Canned) - cooking recipe

Ingredients

3 cups tomatoes, peeled, seeded and diced
2 cups onions, diced
1 cup hot pepper, seeded and diced
1 1/2 cups cider vinegar
1 cup water
1 tablespoon canning salt
1 1/2 cups sugar
10 cups fresh cranberries

Preparation

1. Wash and rinse 6 pint canning jars and keep hot until ready to use. Prepare lids according to manufacturer's instructions.
2. Combine all ingredients in a very large kettle or dutch oven. Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching.
3. Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids.
4. Process 10 minutes in a boiling water canner (or recommended time for your altitude).