Cook the Salsa - Combine all ingredients in a large pot and stir frequently over high heat until mixture boils. Reduce the heat and simmer for 20 minutes.
Fill the jars - Ladle the salsa into sterilized pint jars, leaving ½ inch head space. Place a lid on each jar after cleaning the lip of the jar, and hand-tighten the rings.
Process - Process in a hot water bath for 20 minutes, leaving in the canner for an additional 5 minutes off the heat before pulling the jars out to cool and seal.