Home Canned Mild Salsa

Ingredients

36 medium tomatoes, peeled and quartered

4 medium bell peppers, chopped

3 large onions, chopped

2 cans (12 ounces each) tomato paste

1-3/4 cups white vinegar

3/4 cup sugar

1 medium sweet red pepper, chopped

15 garlic cloves, minced

4 to 5 jalapeno peppers, seeded and chopped

1/4 cup canning salt

Directions

1. Blanch tomatoes, peel, seed, and chop. You can leave the seeds in if you like.

2. In a large stockpot, cook tomatoes, uncovered, over medium heat for 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot.

3. Stir in the green peppers, onions, tomato paste, vinegar, sugar, red pepper, garlic, jalapenos, canning salt, and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently.

3. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Yield: 5 or 6 quarts.

Makes 6 quarts of salsa

Comments

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