Spread a kitchen towel on the counter. Use your jar lifter to lift the jars from the canner. Drain the water back into the canner, and line up the jars on the towel.
Use your canning ladle and funnel to fill the canning jars with salsa, leaving 1/2-inch headspace.
Wipe the rims of the jars. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Use your jar lifter to place the jars back into the canner leaving space in between them.
Once all the jars are in canner, adjust the water level so it is at least one inch above the jar tops. If you need to add water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly on them.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling the jars of salsa for 15 minutes at altitudes of less than 1,000 feet (Adjust processing time for your altitude if necessary).
When processing time is complete, turn off the heat and let the canner to cool and settle for about 10 minutes.
Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face. Use a jar lifter to lift the jars from canner and place on the towel.
Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory "ping" of the jar lids sealing.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the unsealed jar and use in a week.
Store sealed jars in a cool, dark location for up to a year. Once the jar is open, refrigerate and use up within a week. Yields about 6 half-pint jars of tomato jalapeño salsa.