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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