Wednesday, January 25, 2012

Canned Green Tomato Salsa

Canned Green Tomato Salsa

  • 8 lbs green tomatoes (approximately 16 cups chopped)
  • 6 large onions
  • 6 green peppers
  • 3 sweet red peppers
  • 3 – 6 jalapeño peppers (depending on taste)
  • 6 garlic cloves, minced
  • 1 cup fresh cilantro, finely chopped
  • 1/4 to 1/2 cup salt (start low and work up to taste)
  • 1/2 tablespoon black pepper
  • Cayenne pepper to taste (1/8 to 1/2 tsp)
  • 2 cups vinegar
  • 1 cup lemon juice
  • Coarsely chop tomatoes, onions, and peppers
  • Combine all ingredients in a large kettle and mix well
  • Heat to boiling, then simmer uncovered for 25 minutes, stirring frequently
  • Ladle mixture into hot pint or quart jars, filling to within ¼ inch from top
  • Wipe jar rims with damp cloth or sponge
  • Adjust lids
  • Process in hot-water bath or steam canner: 15 minutes for quarts; 10 minutes for pints (start timer after jars have been placed in canner and water in canner has returned to boiling)
  • When processing is complete, remove jars from canner and allow them to cool to room temperature. Check seals. Label sealed jars and store in pantry
  • Jars that don’t seal can be placed in refrigerator (use within three weeks) or immediately reprocessed with new lids
  • Makes about 3 quarts (6 pints)

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