Saturday, June 26, 2010

Chunky Tomato Salsa for Canning

Makes 6 pints... or if you forget how many tomatoes you have chopped like I did... 7 pints :)

16 good size ripe tomatoes (peeled and chopped)
8 jalapenos (chopped)
2 large onions (chopped)
1/2 cup lime juice
1/2 cup white vinegar
5 cloves garlic minced
1 tsp cumin
3 cups GREEN cherry tomatoes, halved
1 tsp salt
1 tsp pepper

first do your tomatoes... blanch and peel, then chop... simmer for about 1 hour to the consistency you want.... then add your other ingredients.... boil, simmer 10 minutes...

while that is simmering prepare your jars... ladle hot salsa into hot clean pint jars, leave 1/2" head space... wipe jar rims, top with lids.... Process in boiler water 15 minutes.... then remove and cool... check jars to ensure seal :)

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