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