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1
In a large bowl, prepare an ice bath.
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2
In a very large pot, bring canning jars to a simmer.
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3
Meanwhile, wash lids and rings in soapy water, then rinse and set side to dry.
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4
Bring a large pot full of water to a boil.
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5
Cut a small, shallow X in the bottom of each tomato and then cook them in batches.
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6
Leave them in the boiling water for about 30 seconds, then drop immediately into the ice bath.
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7
After a couple of minutes, peel the tomatoes.
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8
Let cool.
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9
Chop and remove cores.
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10
Saute onions, peppers, and garlic in oil until soft.
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11
Remove water from large pot and add tomatoes, onion mix, cider, and salt.
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12
Bring to a boil, then reduce heat and simmer for 12 hours to reduce liquid.
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13
If desired, reduce the chunkiness by blending the salsa in a blender, food processor or with an immersion blender.
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14
Remove jars from hot water.
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15
Add 1/2 tablespoon lemon juice to the bottom of each jar (this adds acid to the tomatoes to prevent botulism with canning) and then fill each with salsa.
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16
Using a canning funnel will keep the jars clean, or wipe up any mess before adding the lids.
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17
Set aside and wait for the lids to pop or, after 30 minutes, gently press the tops down with your finger.
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18
Submerge the filled jars into a very large pot of simmering water.
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19
Make sure they are sitting on top of a grate so they arent directly touching the pot.
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20
Let them simmer for 15 minutes.
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21
Without this step, the salsa will only last about two weeks.
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22
A final hot-water bath, however, allows you to store the sealed salsa for up to a year in a cool, dark place.
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23
Once opened, store it in the refrigerator and eat within a week.
