Name: Salsa to Can
Yield: 7 servings
Ingredients: 14 cups fine chopped tomatoes; 3 cups fine chopped onion; ½ cup chopped Jalapeno peppers; 1 cup chopped bell peppers; 3 cloves garlic; ½ cup apple cider vinegar; 3 tbsp salt; 1 tbsp chili powder; 2 tsp cumin; optional - 1 to 2 tbsp. sugar

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Yields7 Servings

14 cups fine chopped tomatoesstrained well, no need to peel or remove seeds

3 cups fine chopped onion

½ cup chopped Jalapeno peppersremove seeds for mild, include seeds for hotter salsa

1 cup chopped bell peppers

3 cloves garlic

½ cup apple cider vinegar

3 tbsp salt

1 tbsp chili powder

2 tsp cumin

optional - 1 to 2 tbsp. sugar

at this point you have pico-de-gallo

Makes 7 quarts.

Mix all together in a large, heavy bottom pot. Simmer together uncovered (fast boil simmer) until salsa starts to thicken & liquid is evaporated. 30-45 minutes, depending on how juicy your tomatoes were or how well you strained them.

*Can thicken with: 5 tbls. clearjel or Thermoflo, or Permaflo dissolved in 1 cup cool water. Add to boil for another 5 minutes before ladling into clean jars.

Water bath for 10 minutes.

Ingredients