FBD

Canned Salsa

MexicanVegetarianEasy10 minBy Northstar

Ingredients

Servings
4
  • 5 lb tomatoes, peeled and chopped
  • 2 lb fresh jalapeños, seeded and finely chopped
  • 1 lb onions, chopped
  • 6 clove garlic, minced
  • 0.8 cup white vinegar
  • 2 tsp pickling/canning salt

Instructions

  1. 1

    Place tomatoes, jalapeños, onion, garlic, vinegar and salt in a large pot.

  2. 2

    Heat to simmering and simmer 10 minutes.

  3. 3

    Pack into sterilized pint or half-pint canning jars.

  4. 4

    Wipe jar rims clean with a damp cloth.

  5. 5

    Adjust lids and rings; seal.

  6. 6

    Process for 15 minutes in a boiling-water canner.

  7. 7

    Makes 6 to 8 pints.

Tags

greekjoy-of-canning