Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove any soap residue. Place the washed jars, lids, and screw bands on a clean kitchen towel to air dry.

Insert the jar rack into the water bath canner and place it on the stove.

Arrange the jars in the canner, ensuring they are upright and not touching each other. Add enough water to the canner to completely cover the jars.

Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Add the prepared tomatoes, onions, peppers, garlic, cilantro, and lime juice to a large saucepot. Stir them together to combine.

Place the saucepot over medium-high heat and bring the mixture to a boil, stirring constantly to prevent sticking or scorching.

Once the salsa reaches a boil, add the cilantro, cumin, oregano, salt, and pepper. Stir well to combine the mixture.

Reduce the heat to medium and let the salsa gently boil for 3 minutes, stirring frequently to prevent any sticking or burning.

Turn off the heat and get ready to fill your jars with the delicious homemade salsa.

Prepare your workspace by spreading a kitchen towel on the counter. Using a jar lifter, carefully lift a jar from the canner, allowing the water to drain back into the canner. Place the hot jar on the towel while keeping the remaining jars in the canner to maintain their heat.

With the help of the canning funnel and a ladle, fill the jar with the hot salsa, leaving a 1/2-inch headspace at the top.

Use a clean, damp cloth to wipe the rim of the jar, ensuring it is free from any residue. Center a lid on the jar and screw on a band until it is fingertip tight. Place the jar back into the canner using the jar lifter. Repeat this process with the remaining jars, leaving some space between them.

Once all the jars are in the canner, adjust the water level so that it is at least 2 inches above the tops of the jars.

Cover the canner and bring the water to a boil over high heat. Once it reaches a vigorous boil, continue boiling pint and half-pint jars for 20 minutes at altitudes of less than 1,000 feet (Adjust the processing time for your altitude if necessary – See notes.).

After the processing time is complete, turn off the heat and allow the canner to cool down for approximately 5 minutes.

Place a dry kitchen towel on the counter. Carefully remove the cover of the canner, tilting it away from you to prevent steam burns. Use the jar lifter to lift the jars from the canner and place them on the towel, keeping them upright.

Do not tighten the bands or check the seals at this point. Instead, allow the jars to cool completely undisturbed for 12 to 24 hours.

After the cooling period, check to be sure the jar lids have sealed by pushing on the center of the cover. The lid should not pop up. If the top flexes up and down, it did not seal. Refrigerate the jar and use it up within a week.

Remove the screw-on bands and wash the jars to remove any residue. Label and date the jars, then store them in a cool, dark place for 12 to 18 months.

Let the salsa develop its flavor for several weeks before opening a jar to let the flavor develop. Once opened, refrigerate the salsa and consume it within a week. This recipe yields 6 half-pints or 3 pints of delicious green tomato salsa verde.