The lids can’t be used over. The rings can actually be taken off after the jars are sealed, if you want. After the sealing process, they are no longer serving any purpose. I don’t have my salsa recipe here at work, but I will get it to you in the next few days. You can make it from tomatoes, green tomatoes or tomatillos. Here is what I remember about it:
10 to 15 tomatillos, tomatoes or green tomatoes
4 jalapeno peppers
1 onion
6 cloves garlic
1 bunch of cilantro
Pickling salt
lime juice
Prick the tomatoes. Cut stems off jalapenos. Put the tomatoes, jalapenos, onion and garlic in a large bowl and microwave for 10 minutes. Take them out and put them in the blender or food processor, along with pickling salt and lime juice. Always use pickling salt in canning. It doesn’t have iodine in it. I don’t remember how much of each, so will get back with you on the amounts. Put on “chop” and run until all the contents are flowing free. Then without taking the twist-time off the bunch of cilantro, take the bunch in both hands, twist off the stem end (about half-way down the bunch) and discard. Put the cilantro in the blender and just hit the button a couple of times to course-chop. Since you microwaved the ingredients before, it will be plenty hot enough to just go ahead and put in your jars. Make sure there is no spilled stuff on the rims of your jars before you put the lids on. Wet your finger and run it around the rim to make sure. When you hot-water bath the jars, make sure the water is at least a couple inches over the top of the jars. Follow the directions that came with your hot water bath canner. You will be fine.