Salsa, canned

Name: Salsa, canned
Total time: 2700 s
Yield: 64 servings
Cuisine: American
Ingredients: 1 red onion; 1 white onion; 1 yellow onion; 6 lb tomatoes, peeled, chopped, drained; 2 each red and yellow sweet peppers, chopped; 3 green bell peppers, chopped; 2 jalapeno peppers, seeded and chopped; 18 oz tomato paste; 1/2 cup white vinegar; 5 garlic cloves, minced or 2 tbl garlic powder; 1 1/2 tbl salt; 1 tsp ground cumin; 1 tbsp cayenne pepper; 3 tbsp brown sugar; 2 tbsp white sugar; 2 tbsp lime juice; 1/2 cup cilantro chopped

rbfetter @cook_3758608

Salsa, canned

rbfetter @cook_3758608

Saved

Ingredients

45 mins

64 servings

1red onion
1white onion
1yellow onion
6 lbtomatoes, peeled, chopped, drained
2 eachred and yellow sweet peppers, chopped
3green bell peppers, chopped
2jalapeno peppers, seeded and chopped
18 oztomato paste
1/2 cupwhite vinegar
5garlic cloves, minced or 2 tbl garlic powder
1 1/2tbl salt
1 tspground cumin
1 tbspcayenne pepper
3 tbspbrown sugar
2 tbspwhite sugar
2 tbsplime juice
1/2 cupcilantro chopped

Saved

Steps

45 mins

1

Combine all ingredients except cilantro, simmer until thick about 30 minutes. Add Cilantro the last 5 minutes.
2

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot sterilized jars to within 1/4 inch of the top. Remove air bubbles. Wipe the rims to remove any food residue. Top with lids and rings. Makes about 8 pints
3

Place a rack in a large stock pot and fill half way with water. Bring to a boil and then lower the jars into the pot leaving 2" space between jars. Pour more boiling water if necessary until the water is at least 1" above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.