Description
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Ingredients
- 30 tomatoes, peeled and chopped
- 10 cups chopped onions
- 2 cups vinegar
- 2 (8 ounce) cans tomato paste
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 4 banana peppers, chopped
- ½ cup white sugar, or more to taste
- 10 cloves garlic, chopped
- 8 teaspoons pickling salt
- 2 teaspoons ground black pepper
- ½ bunch fresh cilantro, chopped
- 17 (1 pint) canning jars with lids and rings
Instructions
- Combine tomatoes
- onions
- vinegar
- tomato paste
- sugar
- bell peppers
- banana peppers
- garlic
- pickling salt
- and black pepper in a large stockpot over medium heat. Bring to a boil
- then reduce heat to medium-low and simmer for 30 minutes.
- Meanwhile
- inspect 17 pint-sized jars for cracks and rings for rust
- discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new
- unused lids and rings in warm soapy water.
- Remove from the heat and stir in cilantro.
- Pack salsa into hot
- sterilized jars
- filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
- Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
- cover
- and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool
- dark area.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 17