Garden to Table Canned Salsa

Garden to Table

Canned Salsa

Miz Helen's Kitchen

18 pints

Ingredients

30 to 35 medium size ripe tomatoes peeled and chopped

2 large green bell peppers, fine chop

2 large red bell peppers,fine chop

5 medium yellow banana peppers, fine chop

1 1/2 to 2 cups jalapenos, fine chop

10 cups chopped onions, fine chop

10 cloves garlic, minced

2 teaspoons cumin

1/2 to 3/4 cup sugar

2 cups vinegar

8 teaspoons salt

2 teaspoons black pepper

2 large cans tomato paste

Directions

Drop washed tomatoes into boiling water for 1 minute, remove and drop into ice cold water and skin the tomatoes, the skin should come right off if your hot water was boiling for 1 minute and the cold water has ice cubes in it

Cut the tomatoes over a very larger bowl to preserve all the wonderful juice

In a food processor chop the bell peppers, jalapenos, garlic, and onions

Pour the tomatoes and all the chopped peppers, jalapenos, garlic and onions in a very large stock pot

Add cumin, sugar, vinegar, salt and pepper to the tomato mixture and mix well

Add the tomato paste and mix well

Slowly bring the mix to a rolling boil stirring so the mixture does not stick to the bottom of the pan

Reduce the heat to low and cover the pot, cook for 1 hour

Pack the Salsa mixture into hot sterile jars and seal the jars with clean lids and screw tops

Place the jars in a hot water bath canning pan, cover the jars with hot water

Bring the hot water bath to a rolling boil cover and continue to boil for 20 minutes

Turn off the heat and let the hot water return to room temperature then remove the jars to a storage area where the jars can sit undisturbed for at least 24 hours.

Allow to sit for 2 weeks before opening

Store in a cool dry place