Pineapple Chili Salsa - cooking recipe

Ingredients

4 cups papayas, cubed seeded and peeled
2 cups pineapple, fresh cubed cored and peeled
1 cup golden raisin
1 cup lemon juice
1/2 cup lime juice
1/2 cup pineapple juice
1/2 cup hot pepper, chopped and seeded (Anaheim)
2 tablespoons green onions, finelhy chopped
2 tablespoons cilantro, chopped
2 tablespoons brown sugar, packed

Preparation

Prepare stockpot/canner and jars as directed in Ball canning directions.
Combine ingredients in a large stainless steel saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
Ladle hot salsa into jars, leaving 1/2 inch headspace; remove air bubbles; re-measure headspace.
If needed, add more salsa to meet recommended headspace.
Wipe rim; center lid on jar and screw band until fingertip-tight.
Process filled jars in boiling water for 15 minutes. Remove stockpot lid, wait five minutes, then remove jars, cool and store.
Don't forget to check for proper seal before storing.