Add all ingredients to large pot. Stir and simmer for 10 minutes.
Fill sterilized pint-size jars with salsa. Wipe clean rim then secure lid and ring on each jar.
Process jars of salsa in a water bath or preferred canning method.
When finished, remove jars from water and allow them to cool to room temperature. Once cooled, check lid for secured seal (gently press down the center of the lid. It should be firm. If it bounces back like a button, it did not seal. It will need to be refrigerated and used within a week or reprocess).