"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Salsa (Canning)- Michelle's Recipe

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This recipe for Salsa (Canning)- Michelle's, by , is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kate Brown
Added: Thursday, May 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Tomatoes- peeled enough to fill 20 quart roaster pan/stock pot.
Onions- 8 large, chopped
Green peppers- 4-6 seeded, chopped
Yellow wax peppers- 5-6, chopped
Garlic cloves- 3-4, chopped
Green chilies- many gives good flavor
Jalapeños- chopped, suit to taste, will make it hot

ADD:
1/2 c. cider vinegar
1/4 c. salt

Tomato paste (13 oz.) varies * see directions

Directions:
Directions:
Scald tomatoes to remove skins. Fill roaster with tomatoes 2/3 full and add onions, peppers (all kinds), spices, vinegar, and salt. Roast in oven for 2-3 hours @ 350º. Put on stove and cook additional 1/2 hour before putting in jars. When removed from heat add 13 oz. cans of tomato paste to thicken (3 cans to roaster - 4 cans to stock pot). Fill scalded canning jars, wipe neck area and put lids on with screw on caps. Use a pressure cooker to process salsa, 30 minutes @ 13 pounds pressure. Make adjustments for your pressure cooker gauge and altitude. When processing time is complete, let cooker come down to zero pressure naturally, remove lid and place HOT jars on counter to completely cool and seal. *This can be done on stove top with stock pot, following the same directions. When the tomatoes cook they will foam up, cook until the foam cooks down and the peppers are tender, about 30-45 minutes.

Personal Notes:
Personal Notes:
This is my Mom's fantastic salsa recipe!

 

 

 

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