Categories: Canning & Pickling

Ingredients

• 30 large tomatoes, peeled, chopped
• 4 large onions finely chopped
• 6 large bell peppers finely chopped
• 1 medium zucchini squash finely chopped
• 6 jalapeno peppers, de-seeded, chopped
• 10 cloves garlic minced
• 3 tablespoons Accent seasoning mix
• 4 tablespoons canning salt
• 2 tablespoons pepper
• 3 tablespoons vinegar

Directions

1. TIP: To blanch and peel tomatoes; Place whole, ripe tomatoes in cloth bag (old flour sack or old pillow case). Dip into hot boiling water making sure all tomatoes are submerged. Leave in hot water for about 3 minutes. Remove, drain. Skins will now easily slip off.

2. JALAPENO PEPPER CHART: 8 = mild; 10-12 = medium; 14=16 = HOT!

3. Combine above and cook for 15 minutes.

4. Pour into clean jars, wipe off rims, place lids & rings on jars.

5. To seal & preserve sauce you must process in a hot water bath caner for 20 minutes. Place jars down into boiling water, be sure water covers tops of jars and is 2 inches above tops. Bring back to a boil and then time for 20 minutes. Remove jars, place on a towel spread out on a table. Cool 24 hours. The tops of the lids will “cave in”. They can be stored a long time this way. If a jar lid does not cave in then the seal is not a good one and you will need to store in refrigerator and use soon.

6. TIP: When canning you should always use canning salt. You should also always use 90-100 grain vinegar unless the recipe says otherwise. This recipe would use regular vinegar.

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