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Salsa

Salsa

Homemade Salsa is full of garden fresh flavor and it's very easy to to make.

  • 4 quarts red tomatoes - peeled and chopped
  • 4 cups chopped green bell peppers - about 2 large peppers
  • 1/2 cup seeded and chopped jalapeno peppers - about 2 average size
  • 1 cup seeded and chopped long green chillies - about 3 chillies
  • 3 medium onions, chopped - about 2-1/2 to 3 cups
  • 2 1/2 cups chopped celery
  • 4 cloves garlic, minced
  • 2 cups lemon juice
  • 2 cans tomato paste, (12 oz.each)
  • 1 T. canning salt
  • 1 cup sugar
  • 1 T. cumin

Preparation -
Combine all the ingredients in a stockpot. Mix well and bring to a boil. Cook on a low boil, stirring occasionally, for about 30 minutes. Ladle the hot salsa mixture into pint size canning jars (about 16 pints), leaving 1/2" headspace. Wipe the rims. Place caps on the jars and adjust the lids. Process in a boiling water bath canner for 20 minutes. Remove from the canner to cool. Label and store in a cool, dark space. Refrigerate after opening.

See Successful Home Canning for more information on boiling water bath canning.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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