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Salsa - Canning Recipe

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This recipe for Salsa - Canning, by , is from The Jonas Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Jonas

Category:
Category:

Ingredients:  
Ingredients:  
30 Peeled Tomatoes, chopped
5 Red Pepper, chopped
4 Green Pepper, chopped
4 Jalapeno Peppers, chopped
8 Onions, peeled and chopped
2 cups Celery, chopped
3 cups Vinegar
1/2 cup Sugar
3 Tbsps. Canning Salt

Directions:
Directions:
Bring pot of water to a boil. Blanch tomatoes till skin breaks then submerge into ice cold bath. Peel skins off tomatoes.

Chop all ingredients and place in large stock pot. Bring to a boil.
Cook to desired consistency.

Sterilize 12 500ml Jars, fill jars with Salsa. Place seal and ring in place.

Place jars in stock pot and place over high heat. bring to a boil and boil for 15 minutes.

Number Of Servings:
Number Of Servings:
12 - 500ml Jars
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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