Tuesday, July 10, 2012
Salsa for a Year
15 lbs. roma tomatoes, cored, peeled and chopped
2-1/4 lbs. jalapeños, chopped
3 lbs. onions, chopped
2 c. cider vinegar
3 T. plus 1 t. canning salt
25 cloves garlic, peeled and chopped
1/2 c. sweet paprika
15 1-pint canning jars and lids, sterilized
Combine all ingredients in a 5-gallon stockpot. Stir well. Heat to a boil, stirring often; reduce heat and simmer for 10 minutes. Spoon salsa into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure lids and rings. Process in a boiling water bath for 15 minutes. Set jars on a towel to cool for 24 hours; check for seals. Makes 15 jars.
Gooseberry Patch Mom's Favorite Recipes
Posted by Jennie Shutt at 9:00 AM
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