True Canned Salsa 5 pounds tomatoes
1 pound green peppers
1/3 pound jalapeņos
1 pound onions
1 cup vinegar, 5% acidity
3 teaspoons salt
1/2 teaspoon freshly-ground black pepper
Stem and seed peppers and jalapeņos. Chop peppers. Peel and chop onions. Peel and coarsely chop tomatoes (drain). Combine ingredients in a large saucepan and bring to boil. Reduce heat and simmer for 10 minutes.
Fill jars, (pints) leaving 1/2-inch headspace. Adjust lids and process for 20 minutes in a waterbath canner.
This recipe yields 6 to 8 pints.
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