Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting fresh peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
[mpprecipe-recipe:16]
Recommended process time for Chile Salsa in a boiling water canner at different elevations above sea-level.
Hot Pack Pint size jars:
0-1000 ft Elevation
15 Minustes
1001-6000 ft Elevation
20 Minutes
Above 6000 ft
25 Minutes
IMPORTANT
The only changes you can safely make in this salsa recipe are to substitute bottled lemon juice for the vinegar and to change the amount of pepper and salt. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe.
