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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A recipe for homemade canned salsa Ingredients:
13 cups tomatoes |
2 cups green pepper |
6 large onions |
1 cup hot pepper (original recipe calls for jalapeno, but we use about half a cup of cayenne) |
1 cup vinegar |
1/4 cup sugar |
2 tbs salt |
1 tbs minced garlic |
1 15-oz can tomato sauce |
1 6-oz can tomato paste |
1 15-oz can tomato puree |
Directions:
1. Before beginning, core tomatoes and plunge them into boiling water to remove the peel.
2. Quarter tomatoes
3. Combine all ingredients in a large pot and let come to a boil. Simmer for 20 minutes and immediately put into warm jars. The jars should seal themselves as they cool.
4. ***This receipe makes about 13 pints of salsa. I used widemouth jars, and actually had just over 12 pints.***
5. For those new to canning:
6. Warm jars by placing in a shallow saucepan with about an inch of water. Heat on low.
7. Warm jar lids by placing in a pot of water and let simmer to soften rubber seal.
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