"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Salsa (For canning) Recipe

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This recipe for Salsa (For canning), by , is from Cookbook with Anne & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cyndee Merritt

Category:
Category:

Ingredients:  
Ingredients:  
1 gallon fresh tomatoes, peeled and chopped
4-5 green peppers, chopped
4-5 jalapeno peppers, chopped (I leave the seeds in for extra spice)
4-5 onions, chopped
1 T. salt
1 T. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1 T. dry mustard
2 c. sugar
1 1/2 C. cider vinegar

Directions:
Directions:
Mix all ingredients in a large pot and cook down to your desired thickness.
To speed up the process, I usually cook the mixture for about an hour then I take the pot off the stove and put the mixture in a blender or food processor and pulse it for just a few seconds and strain off some of the excess liquid. Then I put it back in the big pot to see if it's as thick as I want, add back some of the liquid if it's too thick. Cook until hot and bubbly. Pour into sterilized, hot pint jars; put on hot jar flat and outside ring. Screw down the ring tight, let set until cooled down. If you have a jar that does not seal you can keep it in the refrigerator.

Number Of Servings:
Number Of Servings:
12 pints
Preparation Time:
Preparation Time:
2 hours

 

 

 

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