Tuesday, July 27, 2010
Canning Salsa Recipe
This is the canning salsa recipe I have been using for a couple of years now. In order to can salsa you must have the correct balance of acid to avoid contamination. Although this recipe has hot peppers in it, it is not what I would call a "hot salsa". I would categorize it as a "medium salsa".
5 Cups peeled, chopped tomatoes (I use Amish Paste Tomatoes)
3/4 Cup seeded, chopped green peppers
1/3 Cup seeded, chopped hot peppers ( I use serrano & jalapeno peppers)
1 1/4 Cups Chopped onion
1 Teaspoon salt
2-3 Cloves garlic, minced
1 1/2 Cups cider vinegar
Combine all ingredients in a large saucepan. Bring mixture to a boil; reduce heat and simmer for 20 minutes. Pour hot mixture into jars, leaving 1/4 inch headspace. Adjust lids; process 30 minutes in boiling water bath. Makes about 3 pints.