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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Zesty Salsa for Canning Recipe

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This recipe for Zesty Salsa for Canning is from The Salmon Family Cookbook Project, 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:  
10 cups roughly chopped tomatoes
5 cups chopped & seeded bell peppers
5 cups chopped onions
2 1/2 cups jalapeno peppers, seeded & chopped
3/4 - 1 1/4 cups cider vinegar
3 garlic cloves, minced
2 tbs cilantro, minced
3 tsp salt
1 6 oz can tomato paste
Directions:
Directions:
Combine all ingredients except tomato paste in large pot. Simmer until desired thickness. Stir in tomato paste. Ladle hot salsa into hot jars leaving 1/4" head space. Put seals & lids on. Process 15 minutes in a hot water bath.
Personal Notes:
Personal Notes:
I use less vinegar & a combination of cider & white vinegar. Cider vinegar will make salsa sweet tasting.

 

 

 

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