Zesty salsa is one Ball canning recipe that receives high ratings. The waterbath canning recipe includes fresh tomatoes, green bell peppers, onions, hot chili peppers and cilantro.
To prepare Ball's zesty salsa, place six 16-ounce Ball jars or twelve 8-ounce jars in a bath of simmering water, but avoid boiling the water. Wash the lids with soap and water, and set them aside. Peel, core and chop about 25 medium tomatoes before cubing them. Seed and chop four large green bell peppers, chop six to eight medium onions, and seed and chop 13 medium-sized chili peppers. Next, finely chop three garlic cloves and 2 tablespoons cilantro. Place all these ingredients in a large stainless steel saucepan with 1 1/4 cups apple cider vinegar, 1 tablespoon salt and 1 teaspoon hot pepper sauce.
Stirring constantly, boil the mixture over medium-high heat before reducing it to a gentle boil for an additional 10 minutes or until it starts to thicken. Use a ladle to scoop the salsa into the prepared jars with 1/2 inch of head space. Clean the rims before placing the lids over the jars and tightening the bands until fingertip-tight. Place the jars in a boiling water canner for about 15 minutes. Cool the jars, and wait 24 hours before checking for a tight seal.