Salsa-Canned

It is tomato time which means canning time. 20 lbs. of tomatoes made 22 pints and a bit to snack on 😅 of salsa.
I thought you might like my recipe.....play with it a bit to get the taste you desire.
I start with Mrs. Wages

The instructions call for 17 lbs. of tomatoes, 1 1/3 cups of vinegar added to the seasonings.

1. My process is wash jars, rings and lids. about two dozen pints , find extra large pot

2. Rinse tomatoes, about 10 jalapenos, 2 extra large onions(cut)
3. add a small amount of oil in pan
4. add cut onion (diced) and jalapenos (diced)

5. cook until onion is translucent
6. add mrs.wages and vinegar

7. add tomatoes (core tomato, cut in half then slice and dice)
8. stir all together

9. as the mix cooks (tomatoes soften) use old fashion potato masher to break it up until it is saucy.
10. get this mix to a good boiling point. stir regularly. I let boil for about 15-20 mins

11. using a jar funnel and soup ladle, fill jars to the top leaving a half inch to inch space from top.

12. wipe rim of jar so it is clean then place lid and screw top( now if everything is hot hot hot...your jar should seal

13. if not hot hot hot...place your pints in a hot water bath then bring to boil for 15 mins. remove and they will seal.

Happy Canning!!



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