Favorite Canned Salsa

Serving size:
 9

Ingredients

    • 14 c
    • tomatoes, peeled, chopped and drained
    • 3 c
    • onion, chopped
    • 1⁄2 c
    • chili peppers, chopped (use more for hot salsa)
    • 1 c
    • green, yellow and red sweet peppers (up to 3 cups if desired)
    • 8 clv
    • garlic, minced (up to 10 cloves if desired)
    • 1 c
    • tomato sauce
    • 1 c
    • ketchup
    • 3⁄4 c
    • vinegar
    • 10 T
    • cornstarch
    • 1 T
    • chili powder
    • 1 1⁄2 t
    • ground cumin
    • 2 1⁄2 T
    • salt
Prep
1 hour, 30 minutes
Ready in
1 hour, 30 minutes

Description

Enjoy garden produce all winter with this recipe!

Recipe reprinted with permission from Simply in Season © by Herald Press

Instructions

Combine tomatoes, onion, chili peppers and garlic and set aside. Combine remaining ingredients in a saucepan and cook until thick and a clear, dark color. Add the vegetables to the sauce and heat through. Ladle salsa into hot, sterilized pint jars to within 1/2-inch of top, seal with sterilized lids according to manufacturer's directions and process full jars in boiling water bath for 35 minutes. Makes 9-11 pints.

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