30 tomatoes peeled and chopped2 green bell peppers
2 red bell peppers
10 cups chopped onions
10 cloves garlic
1 cup chopped jalapenos
1/2-3/4 cup sugar
2 cups vinegar
8 teaspoons pickling salt
2 teaspoons black pepper
2 large cans tomato paste
- Gather all supplies and ingredients.
- Put your jars in the dishwasher and choose your sanitize setting.
- Put your lids and rings in a pan of water. You will bring these to a boil later when you are almost ready to actually put the cooked salsa in the prepared jars.
- Remember: hot salsa, hot jars, hot lids
my pint jars
the lids and rings in the pan of water...waiting to be heated
the tomatoes---all from Julie's garden
- Bring a very large pot of water to boiling. I use my canning pot for this.
- Core tomatoes and have them in a bowl, ready to dump into the boiling water.
- Prepare a dishpan or other large bowl full of ice water.
- While water is coming to a boil, chop the onions, peppers, and jalapenos.
- Mix all chopped ingredients and everything else except tomatoes in a large pot.
- When water boils, put the tomatoes in, and let them boil for 2-3 minutes or until the skin begins to crack.
- Use a slotted spoon to remove tomatoes from boiling water and place them in the ice water.
- Let them cool a minute, and then slip the skins off. Put the peeled tomatoes into another pot.
- Using your clean hands, squish the tomatoes. You may have to use a knife of kitchen scissors to chop them into small pieces.
- Add the tomatoes to the pot of other ingredients.
- Bring the salsa to a boil, and simmer, stirring often for at least 30 minutes but up to an hour or longer--until desired thickness is achieved.
- Toward the end of the salsa cooking, bring your lids and rings to a boil. Prepare canner according to instructions.
- Using a canning funnel, ladle the salsa into your hot jars (remember, they are hot from being washed and sanitized in your dishwasher).
- Carefully wipe off the top of each jar.
- Use tongs to remove the lids and rings from the boiling water and place a lid and screw on a ring on each jar.
- Process the jars in your water bath canner. Process 35 minutes for pints.
- Place jars on a dishtowel on the kitchen counter to cool.
- You should hear each lid suction down to seal. If one does not seal, just eat that salsa right now.
- Proudly display your homemade canned salsa!