Delicious Tomato Salsa for Canning Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 14 c. chopped roma tomatoes
3 c. onions, chopped
1/2 c. jalepeno pepper, chopped or minced
1 c. green pepper, chopped
1/2 c. vinegar
1/2 c. tomato sauce
3 TBSP salt
1 TBSP chili powder
1 TBSP garlic powder
1 1/2 tsp cumin
5 TBSP Clear Gel
5 garlic buds, minced (optional)
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Directions: |
Directions:1. After all veggies are chopped, place them into a sauce pan.
2. Add remaining ingredients, mixing clear jell with water before adding slowly to veggies. Bring to a boil.
3. Cold pack for 10 minutes
Yields approximately 10 pints. |
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Personal
Notes: |
Personal
Notes: This is a new recipe I found online. I realize it's too late for most of you to make it this year, but you might want to give it a try for next year. I think I like it a lot better than Aunt Christie's recipe that Mom uses.
In reading about canning salsa, I learned quite a few things. You can't mess with a proven recipe. Because there are foods of differing acidity, changes disrupt the process. Vinegar is absolutely necessary for the solution. The U of NM suggested that if you like the taste of fresh salsa, the best bet is to make it fresh. You can freeze it, but it changes the texture.
My tomatoes seemed really salty this year, so I only added 4 TBSP of salt (in the doubled recipe) and that was more than enough.
I doubled the recipe and instead of using the Clear Gel (or Ultra Gel), I cooked it down for 3 hours. It gave me 11 pints.
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