And I made 11 quart and 4 pint jars of salsa from one of them! That's a good deal!
(I made 8 times this amount)
3 lbs. peeled and chopped round tomatoes
1 large onion, diced
4 cloves garlic, minced
1/2 cup diced sweet green pepper
2 tbsp. minced jalapeño, banana or chili pepper
1/3 cup tomato paste
1/4 cup white vinegar
1 tbsp. sugar
1 1/2 tsp. pickling salt
1/2 tsp. each ground cumin and dried oregano
To peel tomatoes, simply put them in boiling water for 1 minute, then right into cold water. The skin will peel right off (mostly)
Combine all the ingredients and bring to a boil over high heat, reduce heat and boil gently, uncovered for 15-20 minutes or to desired thickness, stirring frequently.
After sterilizing jars and lids, ladle salsa into hot canning jars, filling to 1/2 inch below rim. Wipe rims and place metal canning lids on jars. Apply bands to fingertip tight. Place jars in canner (large, deep pot) of boiling water, covered by one inch. Cover canner and return to boil. Process 20 minutes. Remove and let cool 24 hours. Check seals. If some have not popped down, store these in fridge or redo process with new lids.
Yield: about 4 cups
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