Tomato-Raspberry Salsa

Instructions

To prepare for water-bath canning:

1. Wash 3 (285 ml) jars and lids in hot soapy water; rinse with warm water.
2. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
3. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
4. Remove and drain jars and lids, one at a time, as needed for filling.

To make the Salsa:

1. Fill a cast-iron pot ¾ full with water; bring to a boil.
2. Immerse tomatoes for 20 seconds or until skins easily peel away; remove with a slotted spoon and plunge into ice water. Slip skin off tomatoes; core each tomato with a paring knife, removing the stem end and white centre.
3. Cut tomatoes in half crosswise; squeeze out and discard seeds. Cut tomatoes into chunks; place in a food processor in batches and process until finely chopped. (There will be about 3 cups of tomato pulp.)