Canning, kitchen Tips, Traditions

Tomato time-lets get canning! Salsa! 

Ive recently descoved the love of canning my own salsa. Every late summer Ill can my stewed italian tomatoes and tomato sauce- but salsa comes out so nice. I do not make it spicy hot. Heat can be added at serving time for me.

  • 5-7 pounds ripe tomatoes ( blanched ice bath peeled and chopped)
  • 3 cups chopped onion
  • 2 large  green peppers chopped
  • 2 large red peppers chopped
  • 4 cloves garlic diced
  • 1 heaping cup chopped cilantro
  • 2tsp cummin
  • 2 tap dried Oregano
  • 2 tsp cayenne powder
  • 2 tsp garlic powder
  • 1 tsp salt and pepper ( to taste)
  • 1 cup applecider vinegar
  • 2 lg cans green fire roasted chilies ( or fresh)

Cook all ingrediants on high to a full boil- cook for 20 minutes. Taste to see if you want a bit of sugar or more salt to taste.

Place in prepared jars for canning. This batch made 10- 16 oz jars.

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