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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Green Tomato Salsa for Canning/Freezing Recipe

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This recipe for Green Tomato Salsa for Canning/Freezing is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs Green Tomatoes
6 med Yellow Onions, Diced
3 Jalapeņos, chopped (with seeds if fresh)
4 lg Red/Yellow/Orange Bell Peppers, chopped
6 Garlic Cloves, pressed
1 C Fresh Cilantro, chopped
1 C Lime Juice
1/2 C Vinegar
1 T Salt
1/2 T Cumin
1 T Dried Oregano Leaves
2 tsp Pepper
1/4 tsp Cayenne (to taste)
1 to 2 tsp Sugar
Directions:
Directions:
Combine everything in a large pot, mixing well. Bring to a boil. Reduce heat to simmer and cook for 30-40 minutes, stirring occasionally.

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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