Salsa Recipe for Canning

This a slightly different recipe than the one I used last year.  I had such a large quantity of tomatoes (52 large, some very large tomatoes), that I had to tweak my recipe a little bit.  The following recipe is based on 10 cups of peeled and chopped tomatoes.  I had 30 cups of tomatoes yesterday.  For the first time I chopped my tomatoes in the food processor rather than by hand.  This saved me a lot of time, but my salsa is soupier than last year.  It is the consistency of what you are served in a Mexican restaurant (at least what we are served in Mexican restaurants where I live).  If you want a chunkier salsa, then you have to chop the tomatoes by hand.

One note:  I had to buy a 6 gallon bucket to mix my salsa in!

I ended up with 27 pints of salsa at 11:30 last night!  Here is the recipe:

10 cups peeled, chopped tomatoes

5 cups bell peppers

5 cups onions

1/4 cup jalapenos, seeded and chopped

3 cloves garlic

1 1/2 cups apple cider vinegar

1 tsp. cumin

1/4 cup chopped fresh cilantro

3 tsp. salt

1 tsp. black pepper

4-6 Tbs. sugar

Wash jars in hot soapy water.

Place in 300 degree oven until ready to use.

Cook salsa on stovetop for 30 minutes or longer (on simmer setting). I just cook mine while I am getting everything else ready.

Wash bands and rings in hot soapy water. You can reuse rings, but you must buy new lids every time you can.

Simmer in a pot of water until ready to use.

Bring water in canner to boil. Once water in canner is boiling, fill hot jars with salsa, leaving 1/2 inch headspace. Use a plastic knife to remove any air bubbles. Use a clean wet washcloth to wipe the lids of the jars. Place lid on jar, tighten lightly with a ring.

Remember: hot salsa, hot jars, hot lids!

Process for 30 minutes. My canner will hold 9 pints at one time. Place on dish towel to cool. Cool for at least 12 hours. If bands do not pop down, store in refrigerator and eat within a few days.