Salsa

Canning! Can It! by Jackie Callahan Parente from the kitchen of Hobby Farm Home. Equipped with information about the food procurement and preservation.


Salsa

Make 16 serving.

6 pounds (8 quarts)                   Tomatoes Roma
, seeded, cored and chopped
5 cups*                                      Peppers, various, seeded and chopped
2 cups                                        Onions, peeled and chopped
1 lb. 8 oz.                                   San Marzano tomatoes, crushed
3 cloves                                      Garlic, minced
1-1/2 cups                                  Cider vinegar
1 tablespoon                               Canning salt

* See photo.

Various Pepper

1. For water-bath caners and cold water to a level that will cover the jars, and start to heat.
2. Heat a large pot with water on the stove. Score the top of the tomatoes only 1/4 of an inch. Add 6-8 tomatoes to the pot after the water boils. Let boil for 1-1 1/2 minutes. In another large pot have ice and cold water ready. After tomatoes boil, remove from pot and place in ice bath.  Wait 3-4 minutes then remove from ice and place in mixing bowl. Peel, cut in half, seed, then cut approximately into 1/4 of an inch.
3. Combine all ingredients in a large saucepan. Bring the mixture to a boil, reduce the heat and simmer 45 minutes. 
4. Remove from heat and ladle hot salsa into jars.
5. Process the finished pints for 15 minutes. Take out.

Roma Tomato

Salsa