Spicy Fiesta Salsa

Inspect two pint-sized jars for any signs of damage or deterioration, specifically looking for cracks and rust on the lids and rings. Discard any jars that do not meet these standards.

Next, submerge the remaining jars in simmering water to initiate the canning process. Meanwhile, wash any new lids and rings in warm soapy water.

Combine the tomatoes, vinegar, and fiesta salsa mix in a large saucepan and bring to a boil. Reduce the heat and continue to simmer for 5 minutes, allowing the flavors to meld together.

Ladle the hot salsa mixture into clean, sterilized jars, filling them to within 1/2 inch of the top. Use a clean knife or thin spatula to gently remove any air bubbles that may have formed inside the jars. Wipe the rims of the jars with a damp paper towel to remove any excess residue.

Carefully place the lids onto the jars, followed by the bands. Tighten the bands to a snug fit, but avoid over-tightening.

Create a makeshift rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the pot 2 inches apart using a jar holder. Pour in additional boiling water to cover the jars by at least 1 inch, ensuring they are fully submerged.

Place the stockpot over high heat and bring the water to a rolling boil. Cover the pot and continue to process for 35 minutes, adjusting for altitude if necessary.

Remove the jars from the stockpot and let them rest undisturbed for 12 to 24 hours, allowing the seals to form. Use your finger to gently press the center of each lid and verify that it does not move up or down. Remove the bands from the jars for storage and store them in a cool, dark area.