Pineapple Chili Salsa

Pineapple Chili Salsa

Ingredients:
papayas, raw
pineapple, raw, all varieties
raisins, seeded
lemon juice, raw
lime juice, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
spices, coriander seed
sugars, brown

Directions:
Prepare stockpot/canner and jars as directed in Ball canning directions.
Combine ingredients in a large stainless steel saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
Ladle hot salsa into jars, leaving 1/2 inch headspace; remove air bubbles; re-measure headspace.
If needed, add more salsa to meet recommended headspace.
Wipe rim; center lid on jar and screw band until fingertip-tight.
Process filled jars in boiling water for 15 minutes.
Remove stockpot lid, wait five minutes, then remove jars, cool and store.
Don't forget to check for proper seal before storing.