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Salsa for Canning/Freezing Recipe

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This recipe for Salsa for Canning/Freezing, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Schlais
Added: Monday, September 14, 2009


4 lbs Tomatoes, peeled, seeded, pressed and chopped (4 qt frozen)
2 cloves Garlic, pressed
2 med Onions, chopped
2/3 C Apple Cider Vinegar
3 to 4 tsp Oregano
Pinch Cayenne
2 tsp Salt
2 T Tomato Paste (6 oz can)
8 Jalapeņos, sliced into half rings with most seeds removed

Make sure as much water has been pressed out of the tomatoes as possible. Otherwise, the salsa will be runny. Place the tomatoes, garlic, onions, vinegar, oregano, cayenne, salt and paste into a pot. Bring to a boil and then reduce heat and simmer for 10 minutes. Add jalapeņos and simmer 10 more minutes.

To can salsa, bring salsa to a boil. Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot. Process (boil) jars for 15 minutes. Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

To freeze salsa, let salsa cool in the pot. Write the date on the Ziploc freezer bags with a permanent marker. Ladle salsa into freezer bags, close the bag and press out the air and allow salsa to cool completely. Lay the bags flat in the freezer and allow to freeze. Use within a year of freezing.




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