I made and canned salsa for the first time ever. It was pretty easy, the cutting all the veggies was the most time consuming of the project.
7c chopped cored peeled tomatoes
2c chopped onion
1c chopped green pepper
8 jalapeno peppers
1 can tomato paste (5.5 oz/156ml)
1/2c loosely packed finely chopped cilantro
1. In a large stainless steel saucepan, combine tomatoes, onions,green pepper, jalapeno peppers, garlic, tomato paste, vinegar, cilantro, and cumin.
Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.
2. Meanwhile prepare canner, jars and lids.
3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both 8-oz and pint jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
This is what i did-
7c tomatoes chopped NOT peeled- i was too lazy the end result just has those little stick looking things. (which is the skin rolled up.)
2c chopped onion
1c green pepper
4 jalapenos finely diced with a few seeds that wanted in
3 large tsp i think of the premade garlic. i didn’t have any fresh or i would have used it.
1 can (356ml) tomato paste i didn’t know what to use the rest of the can for- so i dumped it all in.
3/4c cider vinegar
cilantro- i used half a yellow pepper instead
1/2tsp cumin and a wee bit more
This recipe yielded me 4 pints and 1 8-oz.
Then i followed all the rest of the instructions.