How to Can Salsa

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I used to think canning would be difficult until I jumped in and tried it. I am going to say that if you just follow a recipe as instructed you will be successful. After time you can start tweaking and modifying a recipe to make it the way you like it. I have oodles of tomatoes, jalapenos, peppers and onions growing in my garden so of course I am going to make Salsa with it!! Besides NO store bought salsa ever tastes as good as home made salsa. I found my recipe on food.com and it is very easy to follow.


Zesty Salsa for Canning
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 pints
 
Ingredients
  • 10 cups roughly chopped tomatoes
  • 5 cups chopped and seeded bell peppers
  • 5 cups chopped onions
  • 2½ cups hot peppers, chopped, seeded
  • 1¼ cups cider vinegar
  • 3 garlic cloves, minced
  • 2 tablespoons cilantro, minced
  • 3 teaspoons salt
  • 1 (6 ounce) can tomato paste
Instructions
  1. Combine all ingredients except tomato paste in large sauce pot.
  2. Simmer until desired thickness.
  3. Stir in tomato paste.
  4. Ladle hot salsa into hot jars leaving ¼ inch head-space.
  5. Process 15 minutes in a hot water bath.
  6. Note: use more hot peppers for a very hot salsa or less for mild.
  7. It depends on how hot your peppers are and how hot you like your salsa.
  8. I never get close to 2½ cups for our mild salsa.
  9. Read more: http://www.food.com/recipe/zesty-salsa-for-canning-97428#ixzz1Z9xqqXUq

 

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