I've been doing a lot of canning this last week. It's a bit of work but really worth it when the snow flies.
This has been my favorite salsa recipe for a long time. It belongs to one of my best friend's mom. Thanks again Mrs B.! :)
I start with 15 to 20 ripe tomatoes (some tomatoes are larger than others)
10 to 20 jalapenos (seeded or leave seeds in for more heat)
2 cloves of garlic
3 green bell peppers
2 yellow onions
and salt to taste
dip the tomatoes in boiling water for a few minutes to loosen the skin. You can also bag the tomatoes, place them in the freezer overnight. The skin will slide right off.
ready to peel...
I peel and dice the tomatoes by hand, saving all of the juice.
then grind the peppers, jalapenos, garlic and onions...
add them to the tomato pot. Salt to taste.
Let the salsa simmer on medium low heat for about one hour, the sauce thickens a bit while simmering.
Fill hot sterilized jars with the salsa, wipe the rims with a clean cloth, then top with a lid.
I keep the lids in hot, but not boiling water...
The water bath canner holds 7 jars at a time. I fill the rack then lower the jars into the water. Make sure the water covers the top of the jars by at least 1".
For this recipe I process the jars for 15 minutes. Check your canner instructions for your area.
The jars cool on the counter....
This is good stuff for chip dip. I can make a meal out of tortillas and salsa. :)