Prep for canning. Wash 7 pint jars with hot, soapy water and place them in a water bath canner filled with water. Place over high heat and bring to a boil. Add the rings and lids to a saucepan and bring to a simmer.
Boil ingredients. In a large pot, add all of the ingredients except the cilantro, if using. Set over medium-high heat and bring the mixture to a boil.
Simmer. Once boiling, reduce heat to low, add cilantro if using, and simmer for 30 minutes. The mixture should start to thicken slightly while simmering.
Fill jars and remove air bubbles. Remove the jars from the canner. Use a canning funnel and ladle, and fill the jars with salsa, leaving a ½-inch headspace. Using a wooden chopstick, remove air bubbles from the jars and refill the jars, making sure they maintain a ½-inch headspace.
Clean rims and apply lids. Use a clean, damp cloth to wipe the rims of the jars, paying special attention to the underside of the rim where the lid will seal. Fasten lids and rings fingertip tight.
Process. Transfer the jars to the water bath canner making sure the jars are fully submerged in water with 2 inches above the lids. Cover and bring the water to a boil. Once it hits a rolling boil start the timer and process the pint jars for 15 minutes. Once processed, remove the canner from the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
Cool. After 5 minutes, remove the jars from the canner, place them in a heat-safe area, and cool for 12-24 hours. After 24 hours, check for a proper seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool, dark area for up to 18 months or per the lid manufacturer’s recommendation.