Monday, August 20, 2007

Kristin's Canned Garden Salsa

9 cups tomatoes (peeled & chopped)
2 6 oz. cans tomato paste
3/4 cup 5% acidic white vinegar
3 Tablespoons canning salt
2 cups celery
2 cups onions
2 large red bell peppers
2 large green bell peppers
12-20 cloves garlic (depending on how much you like garlic)
1-2 cups chopped jalepenos
Cilantro to taste

Throw all the ingredients into a large stock pot. (I always make sure that the tomatoes are on the bottom along with the other fresh items and the paste, salt & vinegar on the top so they don't scorch on the bottom of the stock pot. Bring to a boil and simmer for 15 minutes. Put in canning jars with lids. Hot water bath for 30 minutes (water to be boiling the entire time). Makes 5-6 quarts or 10-12 pints.

**Don't adjust the measurements on anything but the garlic and jalepenos -- this recipe the way it is has been checked out by the County Extension Office and has been considered safe for canning.

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