|
| True Canned Salsa
5 pounds of tomatoes
1 pound of green peppers
1/3 pound of jalapeños
1 pound of onions
1 cup of vinegar, 5% acidity
3 teaspoons of salt
1/2 teaspoon of freshly-ground black pepper
Stem and seed peppers and jalapeños. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 minutes.
Fill jars, (pints) leaving 1/2-inch headspace. Adjust lids and process for 20 minutes in a waterbath canner.
This recipe yields 6 to 8 pints.
Comments: For a milder salsa, or to adjust for differences in peppers, a mixture of hot and mild peppers may be used. I've made this with straight Jalapeño, (fairly hot) or with straight Anaheims (mild). We always drain the tomatoes some to get rid of some of the liquid. We use it instead of canned tomatoes in hot dishes, swiss steak, soups etc.
Source:
"Canning Recipes at
http://www.pepperfool.com/recipes/canned.htm#brandy"
S(Formatted for MC5):
NOTES : Recipe originally from Alltrista Corporation
Canning Store - Find canning jars, pressure canners, canning cookbooks, and canning supplies
Canning Funnels | Canning Jars | Canning Lids | Canning Kits | Canning Tools | Jar Lifters | Kitchen Tongs | Pressure Canners | Water Bath Canners
|
Canning Cookbooks
|
|
