"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Canned Salsa Recipe

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This recipe for Canned Salsa, by , is from The Watson Family Cookbook and Memories Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Martin
Added: Monday, September 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 cups of fresh chopped tomatoes
15 oz. tomato sauce
12 oz. tomato paste
2-1/2 cups diced onions
1-1/2 cups green bell peppers
1 cup diced raw jalepenos
6 cloves of garlic
2 tsp. cumin
2 tsp. black pepper
1/8 cup canning salt
1/3 cup vinegar

Directions:
Directions:
Cook all ingredients in a large stock pot for 10 minutes after it starts to boil. Fill sterilized canning jars and secure lids. Boil in a hot water bath for 10 minutes. Carefully take jars out and listen for seal.

Personal Notes:
Personal Notes:
I have tripled this recipe, since in the summer there is usually an abundance of tomatoes and jalepenos and peppers, and use the salsa all winter in chili and homemade vegetable beef soup. Best salsa I have ever eaten!

 

 

 

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