Salsa, canned

Kristal Workman's cooksnap of when they made Salsa, canned.
rbfetter
rbfetter @cook_3758608
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Ingredients

45 mins
64 servings
  1. 1red onion
  2. 1white onion
  3. 1yellow onion
  4. 6 lbtomatoes, peeled, chopped, drained
  5. 2 eachred and yellow sweet peppers, chopped
  6. 3green bell peppers, chopped
  7. 2jalapeno peppers, seeded and chopped
  8. 18 oztomato paste
  9. 1/2 cupwhite vinegar
  10. 5garlic cloves, minced or 2 tbl garlic powder
  11. 1 1/2tbl salt
  12. 1 tspground cumin
  13. 1 tbspcayenne pepper
  14. 3 tbspbrown sugar
  15. 2 tbspwhite sugar
  16. 2 tbsplime juice
  17. 1/2 cupcilantro chopped

Cooking Instructions

45 mins
  1. 1

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

  2. 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. 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.

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rbfetter @cook_3758608
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