Monday, September 27, 2010

canning salsa

(makes 10 pints)
• 12 cups diced tomatoes (skinned* & seeded)
*to skin tomatoes: place in boiling water for 30-45 seconds, then immerse in a waiting ice bath. The skin should peel right off. (See this post for more info)
• 4 c peppers
• 3 c green peppers
• 1/2 c jalepeno
• 1/2 c banana pepper
• 2 c diced onions
• 2 t. red pepper seasoning
• 2 t. garlic powder
• 1 1/2 c white vinegar
• 6 t. salt
• 18 oz tomato paste
• 4 Tbs. Accent seasoning ( I left this out of my recipe)
• 2 t. cummin
• 3 t. black pepper
• 2 t. onion powder

DIRECTIONS: Bring mixture to a boil. Boil 5 minutes. Sanitize jars, lids, & rings w/ soap & water or run through the dishwasher on the sanitize cycle. Put jars, rings & lids in boiling water to further kill any bacteria, etc. (I dealt w/ the jars using a large tongs & a dry towel - be sure not to burn yourself!) Fill the hot jars w/ the hot salsa. Place the lids & rings on top, & screw them down tight. Then set the filled jars upside down for 30-45 min. Jars should now be sealed & the middle should no longer pop.

NOTES: In preparing the ingredients, I would suggest using a food chopper (like this one via Pampered Chef), as cutting & chopping everything by hand took forever! Thanks for the recipe Tara :)

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