Place all ingredients in a large stainless steel or enamel saucepan. On high heat, bring to a boil. Reduce heat and simmer uncovered for 30 minutes, or until thickened.
About 20 minutes before processing, partially fill a water canner with hot water. Place clean canning jars in the water, cover, and bring to a boil on high heat**.
Meanwhile, about 5 minutes before processing, place lids in boiling water and follow manufacturers instructions. (Use a separate, smaller pot for this.)
Remove hot jars from canner. Ladle salsa into jars, leaving ½ inch of headspace below the rim. Wipe rim clean if needed. Center lid on jar and screw band on fingertip tight.
Place jars in canner, ensuring they are covered by about 1 inch (add more hot water if needed). Cover and return water to a boil. Once water is boiling, process half pint jars and pint jars for 20 minutes***.
Remove jars from canner and cool for 24 hours. After 24 hours, confirm that the lid is curved downwards and vacuum sealed***. Remove screw bands and dry them. Screw back loosely on the jar (or store separately).
Notes
Makes 5½ cups*select a kosher salt without anti-caking agents (such as Diamond Crystal) or pure sea salt.**Due to longer processing time, jars do not need to be sterilized, but do need to be hot. ***High altitudes will need to add processing time: 1,000-3,000 feet add 5 minutes 3,000-6,000 feet add 10 minutes 6,000-8,000 feet add 15 minutes 8,000-10,000 feet add 20 minutes ****If any jars did not vacuum seal, refrigerate and use within 3 weeks.