Judy’s Salsa For Canning
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 5 | lb | Tomatoes |
| 1 | c | Diced peppers, any |
| combination of long green | ||
| even canned bell and | ||
| hot such as Jalapeno | ||
| 2 | Cloves garlic, minced | |
| 1 | Onion, chopped | |
| 1 | t | Sugar |
| 1/2 | c | Bottled lemon juice |
INSTRUCTIONS
Wash 6 pint jars and lids. Keep warm in hot water or in 200 degree oven. (Sterilize if you choose not to use hot water bath, but which is recommended for safety) Wash or sterilize ladle, funnel and spoon. Peel, seed, and chop tomatoes. (I use a food processor.) Drain most of liquid. Combine all ingredients and simmer 20 minutes. In each jar, put 1/4 to 1/2 tsp. salt, depending on your taste. Ladle in hot salsa, using a slotted spoon if it is too juicy. (Save juice for another recipe.) Important: Wipe top of jar with dish towel or paper towel. One little tomato seed can kee it from sealing! Place lids and bands on jars. Place in boiling water bath canner for 15 minutes. Heat scale: Mild to medium Posted to CHILE-HEADS DIGEST V3 #333 by Judy Howle <howle@ebicom.net> on May 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 540
Calories From Fat: 32
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 3707.9mg
Potassium: 4945.7mg
Carbohydrates: 129.4g
Fiber: 27.9g
Sugar: 75.5g
Protein: 21.7g