25 July, 2014
Mild Tomato Salsa
Posted in : canning on by : Jeri Epp
This recipe is from The Taste of Home.
Ingredients
- 36 each medium tomatoes peeled and quarterd
- 4 each medium green peppers chopped
- 2 cans 12 ounces each tomato paste
- 1-3/4 cups white vinegar
- 1/2 cup sugar
- 1 medium sweet red pepper chopped
- 1 celery rib chopped
- 15 garlic cloves minced
- 4 to 5 jalapeno peppers seede and chopped
- 1/4 cup canning salt
- 1/4 to 1/2 teaspoon hot pepper sauce
Servings: pints
Instructions
- * In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes, Drain, reserving 2 cups liquid. Return tomatoes to the pot. Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently. *Ladle hot mixture into 10 hot pint jars, leaving 1/2-in. headspace. remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. *Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Yield: 10 pints.
Recipe Notes
Hay Y'all Good Luck with this one !
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