Pineapple Chili Salsa

Submitted by jonesies

"Taken from a Ball canning booklet."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 4 half pints

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

directions

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