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Canned Salsa Recipe

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This recipe for Canned Salsa is from Debbie Malone's Family Favorite Recipes, 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:  
1/2 Case Canning Tomatoes
4 Jalapenos
2 Lg Green Pepper
1 Lg Poblano Pepper
1 1/2 Lg Onion
2 Bunches Cilantro
6 T Minced Garlic
1/2 C Lime Juice
1/2 Apple Cider Vinegar
8 drops Tabasco
2 tsp Salt
Directions:
Directions:
Dice up all ingredients. Mix together in a extra large bowl, and taste test as pico de gallo. Adjust seasonings to your taste. Divide between two large pots to heat to boiling on the stove. Meanwhile have your canning pot heated up with water, and your jars heated and sanitized in the canning pot. In a smaller pot heat your canning lids to boiling. Using a funnel fill the hot jars with the hot salsa. Don't forget to wipe the rim of the jar with a damp towel, so that it will seal properly. Top the jars with the lids, and rings finger tight. Process pints in canner for 20 minutes. Remove, and set on a towel on your counter to cool 24 hours before labeling and storing them.
Number Of Servings:
Number Of Servings:
14-15 pints
Preparation Time:
Preparation Time:
Lots. Add that dicing and chopping.
Personal Notes:
Personal Notes:
This has been my favorite homemade salsa recipe so far. Has some mild heat.

 

 

 

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