Categories: canning- salsa

Ingredients

• 5 lbs. tomatoes
• 2 (7oz.) cans green chilies, chopped
• 3 jalapeno peppers, seeded and stems removed, chopped
• 1 1/2 cups chopped onion
• 3 cloves garlic, minced
• 1 cup apple cider vinegar
• 1/2 cup loosely packed fresh chopped cilantro
• 2 tsp. dried oregano
• 1/2 tsp. ground cumin
• 2 tsp. salt
• 1-2 tsp. sugar, to taste

Directions

1. Prepare canner, jars and lids.
2. Peel tomatoes by blanching. Remove and discard the peel, core and chop the tomatoes, taking care to save any juices that may come out. Starting with 5 pounds of tomatoes, you should end up with about 8 cups of chopped tomatoes and juices. At least 7 cups of tomatoes must be used in this recipe. Place them in a bowl and set aside.
3. Put all the ingredients into a large 8-quart, stainless-steel pot. (Don’t use aluminum). Bring to a boil, then reduce to a simmer. Cook uncovered for about 10 minutes.
4. While the salsa is cooking. place the jar lids in a bowl and cover with boiling water to sterilize.
5. Adjust seasoning. If too acidic to taste, you can balance it with a little more sugar. If too sweet, add a bit more vinegar.
6. Ladle salsa into canning jars, leaving 1/2-inch head space between the liquid and the top between the liquid and the top of the jar. Wipe the rims with a clean , damp paper towel. Place canning lids on jars. Screw on rings.
7. Process jars in hot water canner, covering with at least 1-inch of water. Bring to a boil and process for 15 minutes. Then turn off heat and let the jars sit in the hot water for 5 minutes.
8. Remove jars from the water bath and let sit on a counter for several hours until completely cool. The lids should “pop” as the cooling salsa creates a vacuum under the lid and the jars are sealed. If a lid hasn’t sealed, either replace the lid and reprocess in a water bath for another 15 minutes or store in the refrigerator and use within the next few days.

9. makes about 5 pints

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