Carrot Pepper Salsa
  1. In a large stainless steel saucepan, combine all ingredients except the cilantro
  2. Bring to a boil over medium-high heat, stirring constantly
  3. Reduce heat and boil gently, stirring occasionally until thickened. This takes about one hour
  4. Prepare for water bath canning. Should need about 5 8oz jars for this recipe
  5. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove bubble (use a chop stick!) and adjust headspace if necessary. Wipe rim with a damp cloth, center lid on jar, screw on band until finger tight
  6. Once thickened, stir in cilantro and cook for a further 5 minutes
  7. Process for 20 minutes (Calgary elevation). Ensure jars are covered with at least 1 inch of water