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Salsa for canning
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Description
I had a heck of a time with this hand written recipe of my mom’s, but it was well worth it once I figured out her personal brand of shorthand.
Ingredients
- 11 whole Large Tomatoes
- 2 whole Green Bell Peppers
- 2 whole Onions
- 6 whole Jalapeno Peppers
- 8 cloves Garlic, Minced
- ⅓ cups Cider Vinegar
- 1 Tablespoon Pickling Salt
Preparation
Peel and seed tomatoes.
Chop tomatoes, bell pepper, and onions to medium dice and place in soup pot.
Finely chop jalapenos and add to pot with garlic, vinegar, and salt. Bring to a boil and reduce to simmer for 1 1/2 hours.
Place into sterilized jars, cover, and place in a hot water bath for 10 minutes.
*Add chopped cilantro before serving for a bright flavor.
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jayneorama on 8.1.2011
This looks great! Do you think it would work to sub in lime juice for the vinegar? I will have to do some research on acidity levels and make sure it’s safe to can, but since you’ve made it, would it work taste-wise? I’d love to try this with this summer’s tomatoes!