-
1
Pulse tomato and chipotles in a food processor till chunky.
-
2
Place in saucepan.
-
3
Bring to a boil.
-
4
Stirring often.
-
5
Boil uncovered, about 30 minute.
-
6
Add lemon juice, sugar, vinegar, and salt.
-
7
Stir as it returns to a boil.
-
8
Boil about 30 minutes, stirring often, until it thickens.
-
9
If tomatoes have lots of water continue to cook till thickened.
-
10
Ladle immediately into prepared jars, filling to within 1/8 inch of tops.
-
11
Wipe jar rims and threads.
-
12
Cover with two-piece lids.
-
13
Screw bands tightly.
-
14
Place jars on elevated rack in canner.
-
15
Lower rack into canner.
-
16
(Water must cover jars by 1 to 2 inches.
-
17
Add boiling water, if necessary.)
-
18
Cover; bring water to gentle boil.
-
19
Process 10 minute Remove jars and place upright on towel to cool completely.
-
20
After jars cool, check seals by pressing middle of lid with finger.
-
21
(If lid springs back, lid is not sealed and refrigeration is necessary.
-
22
).
-
23
Sealed jars can be store up to one year in a cool dark pantry.
-
24
Unsealed store in refrigerator up to 1 month.
-
25
Altitude times:.
-
26
1,000-3,000 5 minutes.
-
27
3,001-6,000 10 minutes.
-
28
6,001-8,000 15 minutes.
-
29
8,001-10,000 20 minutes.
