Chopped everything up and cooked it. Byron handles the spicing of things around here, he added salt, pepper, onion and garlic powder to taste. Lots of tasting.
We don't have any fancy canning equipment, we heat the jars and rings in the dishwasher (cool tip from Sandra) and we heat the lids in hot water, then when salsa is ready and dishwasher is on dry, we take them out, put lids & rings on and put them in the big pot of warm water - covered with water and lid on the pot for about 5 minutes. Then we make sure the next morning the lid is sealed. Last time we did it we didn't take all the pains to properly can- we just refrigerated the jars and they sealed from the heat of the process by themselves.
We made about 10 pints if you don't count that pint we ate in the sampling.