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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
| Posts: | 10626 |
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1 Red Onion Chopped
1 White Onion, Chopped
6 lbs fresh heirloom tomatoes (variety of types tastes better)
2 Banana Peppers, Chopped
1 Red Bell Pepper, Chopped
1 Green Bell Pepper, Chopped
3 (6oz) cans of tomato paste
1/2 cup White Wine Vinegar
2 Tablespoons Garlic Powder
1 1/2 Tablespoons Salt
1 Tablespoon Cayenne Pepper
1 1/2 teaspoons Ground Cumin
1/4 cup brown sugar
1/4 cup white sugar
8 pints of Canning Jars with lids
1. After chopping everything up, put all the ingredients (including spices) into a big pot and simmer uncovered for 3 hours (it will thicken).
2. Sterilize the jars, lids, and implements you will be using (like a ladle) in boiling water for 5 minutes.
3. Carefully fill the jars to about 1/4" of the top.
4. Wipe all the rims to make sure they are clean.
5. Put lids on jars and tighten rings.
6. Place in a of boiling water so that the jars are fully covered for at least 15 minutes.
7. Remove the jars and allow to cool fully. Press down on the lids and make sure they do not move. If they do, then open those jars and eat the salsa right away, the rest can be stored in the cupboard for when you want them.
*NOTE! On home canning, if the lids depress after being stored, DO NOT EAT THE CONTENTS! Home Canning creates a vacuum inside the jar. If the lid depresses when you push on it, then something inside has gone rotten and is creating gas and WILL MAKE YOU SICK!
Attachment: SalsaInPansm.jpg (Downloaded 14 times)
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